Grilled asparagus with red wine toast

Recipe from: 1/1/2003 12:00:00 AM
Ingredients 8
Servings 1


Serving Change
  • 400
    asparagus spears
  • extra virgin olive oil, for drizzling
  • 250
    Parmesan shavings
  • 12
    Calamata olives
  • 8
    slices baguette (1 small loaf)
  • 125
    red wine
  • olive oil, to brush
  • 2
    garlic cloves, cut in half


Place the asparagus onto a baking tray, drizzle with olive oil, pop under a hot grill and cook until slightly charred, turning a few times.
Serve warm or cold on a platter and sprinkle with Parmesan shavings.
Toss over the olives and drizzle over extra olive oil.
Drizzle the bread slices with red wine and olive oil and toast under the grill.
Rub with cut sides of garlic while the toast is still warm.
Cook's notes:
Blanch the asparagus instead of grilling them, if you prefer.
Instead of Parmesan, use a few rounds of goat's cheese sprinkled with poppy seeds.

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