Grilled asparagus with red wine toast

Name: Grilled asparagus with red wine toast
Yield: 4 servings
Cuisine: Cheese
Ingredients: 400.00 g asparagus; 0.00 olive oil extra virgin; 250.00 ml parmesan shavings; 12.00 calamata olives; 8.00 baguette slices of one small loaf; 125.00 ml wine red; 0.00 olive oil to brush; 2.00 garlic cloves, halved

4 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (8)

400.00 g	asparagus
0.00	olive oil — extra virgin
250.00 ml	parmesan — shavings
12.00	calamata olives
8.00	baguette — slices of one small loaf
125.00 ml	wine — red
0.00	olive oil — to brush
2.00	garlic — cloves, halved

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Method:

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.