Char-Grilled Asparagus with Balsamic Vinegar and
Parmesan
Serves 4
900g White Asparagus
100g Banana Shallots
50ml Balsamic Vinegar
150ml Olive Oil
250g Block Parmesan
Pinch of Sugar
Salt and Pepper
Method
1. Peel and trim the stalks of the asparagus, making sure to remove
the woody and tough bases.
2. Finely dice the shallots and lightly soften them in a hot pan.
Add the vinegar and sugar then leave to cool.
3. When cool add the olive oil and season.
4. Lightly brush the asparagus with a little olive oil, season and
place on a red hot char-grill, turn the asparagus regularly to
achieve a nice even colour.
5. Remove from the grill when the asparagus has softened
slightly.
6. Garnish with some parmesan shavings and serve with the shallot
and balsamic dressing.
Recipe given by Patrick McDonald
