- 2 bunches (1 kg/2lb) fairly thick fresh asparagus
- 1 vegetable stock cube
- 1 lemon, cut into quarters
- 1 tsp cracked black pepper
- 2 tbsps Parmesan shavings
1 Trim or break the asparagus stems off. Using a vegetable peeler, shave away 5cm (2in) from the base of each stem. Blanch by placing in a pan of boiling water with the vegetable stock cube, and cook for 3-4 minutes.
2 Drain the asparagus (you can retain the cooking water to use in soup and sauces).
3 Preheat a griddle pan until hot. Add the asparagus and cook for 2-3 minutes on each side until slightly charred. Squeeze the lemon juice over and season with cracked black pepper.
Serve hot, sprinkled with a few Parmesan shavings