2 bundles of British asparagus.
2 tbsp olive or rapeseed oil.
125g unsalted butter.
Juice of 1 lemon.
2 tbsp mint leaves, finely chopped.
50g parmesan shavings.
What to do.
1. Trim the asparagus as necessary. Place on a baking sheet or in a bowl and toss with the oil, making sure all the asparagus is coated. Season with sea salt and black pepper. 2. Put the asparagus
on the grill rack of the barbecue and cook for approximately two minutes each side, until it is lightly charred. Remove from the barbecue and divide between four serving plates.
3. Melt the butter on a low heat. Add the lemon juice and chopped mint leaves. Pour over the asparagus, season with sea salt and black pepper and sprinkle with the parmesan shavings.