- 600-800g/1lb 5oz-1lb 12oz medium asparagus
- drops groundnut or vegetable oil
- just a few drops of balsamic vinegar
Decrease (or demolish) off the woody ends from the asparagus. Boil the spears in a extensive pan of salted water for 3 minutes. Drain, then drop the spears into ice-chilly water to halt the cooking and living the colour. Pat the asparagus dry.
Oil the spears lightly. Ward off a extensive solid-iron griddle over a excessive heat unless it’s very hot, then arrange the spears on it in a single layer. (That you just would possibly merely maintain to griddle the asparagus in two batches.) Decrease the warmth to medium and cook the spears for 3-4 minutes. Turn them with tongs and cook for just a few more minutes, or unless the spears are at ease to the point of a knife and lightly gilded.
Switch the asparagus to a serving platter and sprinkle on just a few drops of balsamic vinegar. Wait on whereas silent hot, even though the spears would perhaps also model very real at room temperature.
To get ahead, it’s most likely you’ll well presumably prepare the asparagus to the halt of step 1 and wait on refrigerated for as a lot as 24 hours.