A perfect snack, starter or side dish of nutty, crisp asparagus spears with a buttery glaze
Ingredients
- 200g asparagus spear
- a little olive oil
- knob of butter
- 1 tsp toasted flaked almond
Method
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Cook asparagus in boiling salted water for 2 mins. Drain, then toss with a little olive oil. Heat a griddle pan to very hot, place the spears on the griddle and cook for a few mins, turning to get a nice charred effect all over. Meanwhile, melt a knob of butter in a pan. Divide the asparagus between 2 plates, season and top each pile with a drizzle of melted butter and toasted flaked almonds.