A lovely summery way with asparagus, full of flavour yet still a bit crunchy.
Place the lemon juice, zest, garlic, chilli and oil into a saucepan and gently warm through.
Snap off the woody ends of the asparagus. Heat a large griddle pan or heavy saucepan and place the asparagus spears in, with no oil. Griddle the asparagus spears on both sides until slightly chargrilled for about 1½ mins each side.
Tip the cooked asparagus into the oil and marinate for an hour, season and serve. If you prefer to eat them hot, simply drizzle the warmed chilli oil dressing over the cooked asparagus, season with salt, pepper and Parmesan if using. Serve immediately.
Cook fast and hot for the best results. If you're veggie, omit the Parmesan.
2 bunches asparagus (about 800g)
zest ½ lemon, grated
juice ½ lemon
1 clove garlic, crushed
3 tbsp olive oil
½ red chilli, finely chopped
freshly ground black pepper
grated Parmesan (omit or use a different cheese if vegetarian)