4.9 from 198 votes
Grilled Asparagus with Roasted Almonds and Parmesan
Green asparagus spears are briefly boiled to vibrancy then plunged into ice water to maintain crispness. They're grilled until lightly charred and tender, tossed with olive oil, toasted chopped almonds, and seasoned with sea salt and pepper. Finished with shaved Parmesan, the dish balances crunchy nuts, fresh asparagus, and salty cheese for a textured vegetable course.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
6
servings
Course:
Appetizer
Cuisine:
Italian
Ingredients
- 3 bunches asparagus green
- 100 grams almond whole, unsalted
- small block of Parmesan Cheese
- extra virgin olive oil
- sea salt flakes
- black pepper in grinder
Instructions
- Cut the woody ends off the asparagus spears, (approx 1/5 of each spear).
- Put a pot of salted water onto boil.
- Roughly chop the almonds and toast them over a med to high flame in a dry pan (ensure that you keep moving the pan to prevent them burning).
- Fill a large mixing bowl with ice water, lots of ice.
- Drop the spears in the water once it starts to boil, and once they have turned vibrant deep green remove them and plunge them straight into the ice water (should be approx 30-40 seconds in the boiling water depending on the thickness)
- Shave some flakes of parmesan cheese using a carrot peeler, cheese slicer or the slicing side of a box grater, and set aside.
- On a well oiled hot barbecue grill place the now cool spears across the grating and cook until slightly wilted and charred.
- Remove and toss lightly in olive oil, with some seasoning and the almonds.
- Slide onto plate and garnish with the parmesan flakes, and tell your guests to come and get it!
- This dish can be prepared without using the barbecue and served as a first course or side dish by instead of grilling sauteeing them in a very hot pan with extra virgin olive oil.
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