3 bunches green asparagus
100 grams whole unsalted almonds
Small block of parmesan cheese
extra virgin olive oil
sea salt flakes
Only a few weeks into summer and twice as many barbecues. In that time I have seen enough potato salad, green salads and coleslaw to last a lifetime.
I find this dish (although not technically a salad) to be the perfect barbecue alternative to those usual summer staples. The best thing is that it is a lot less work than those dishes (more time for socializing, that is why you have barbecues right), a lot more impressive and much better for you than all that mayonnaise based dressing.
- Cut the woody ends off the asparagus spears, (approx 1/5 of each spear).
- Put a pot of salted water onto boil.
- Roughly chop the almonds and toast them over a med to high flame in a dry pan (ensure that you keep moving the pan to prevent them burning).
- Fill a large mixing bowl with ice water, lots of ice.
- Drop the spears in the water once it starts to boil, and once they have turned vibrant deep green remove them and plunge them straight into the ice water (should be approx 30-40 seconds in the boiling water depending on the thickness)
- Shave some flakes of parmesan cheese using a carrot peeler, cheese slicer or the slicing side of a box grater, and set aside.
- On a well oiled hot barbecue grill place the now cool spears across the grating and cook until slightly wilted and charred.
- Remove and toss lightly in olive oil, with some seasoning and the almonds.
- Slide onto plate and garnish with the parmesan flakes, and tell your guests to come and get it!
- This dish can be prepared without using the barbecue and served as a first course or side dish by instead of grilling sauteing them in a very hot pan with extra virgin.