- Yield: 4 Servings
- 2 bunches of asparagus
- 2 tbsp grapeseed oil, plus extra to finish
- 1 tsp Maldon sea salt
- black pepper
- 8 thin slices good-quality feta (2½ oz in total), or a few spoonfuls of ricotta
- 1 grated lemon zest
How to Make It
- Snap off the tough ends of the asparagus and discard. Toss the spears in the grapeseed oil and sprinkle with the salt and some pepper. Lay the asparagus in a hot griddle pan, placing them perpendicular to the ridges of the pan. Cook for 6 to 9 minutes, turning occasionally, or until just al dente and lightly charred.
- Arrange the asparagus on four serving plates. Add the slices of feta and drizzle some grapeseed oil on top and around the plate. Finish with the lemon zest and a bit of black pepper.