Asparagus—grilled with Parmesan and balsamic vinegar

Asparagus dressing

The only recipes you’ll ever need, 4 ways to cook almost everything, 144pp.
by Tony Turnbull
Quadrille Publishing, London, 2013
Cooking on page 32

I love the premise of this book. Every two-page spread focuses on a single ingredient or type of dish—such as lamb chops and couscous, or savoury pancakes and salad dressings. It then gives four relevant recipes for each option.

Not surprisingly, I had a difficult time deciding which asparagus recipe to make. The other three covered a soup, a version poached with hollandaise sauce, and a stilton tart.

I went for this recipe because I had everything on hand.

Asparagus with Parmesan

Asparagus—Grilled with Parmesan and balsamic vinegar

750g asparagus, trimmed
4 tbsp olive oil
1 tbsp balsamic vinegar
freshly shave Parmesan


Rub the asparagus with 1 tbsp of the olive oil and place on a hot griddle pan or under the grill, turning occasionally, until cooked—about 5 minutes depending on the thickness.

Transfer to a plate. Mix together the remaining oil and the vinegar and drizzle over the asparagus. Scatter with some shavings of Parmesan. Season. Serve.

How it played out
Made this using three bunches of asparagus (or about 500 grams after snapping off the ends). It couldn’t have been easier and there was no reason to change a thing.

The only recipe you'll ever need

But I did approach the oil slightly differently. Instead of rubbing the oil onto the asparagus, I poured the oil onto a large dinner plate and then rolled the asparagus over it. Just seemed the make more sense, and be less messy.

I love asparagus in all its forms. This is a great recipe, and carries the Parmesan well. I wouldn’t change a thing.

Go on, try it. I dare you. And did you notice that the asparagus recipes are on the cover of the book?


About leggypeggy

Intrepid overland traveller, keen photographer, avid cook—known to jump out of airplanes and do other silly things. Do not act my age.
This entry was posted in Cheese, Side dish, Vegetarian and tagged , , , . Bookmark the permalink.

29 Responses to Asparagus—grilled with Parmesan and balsamic vinegar

  1. This looks amazing 😉! And the cookbook looks interesting too. I’ll have to check it out.

  2. Sharon says:

    A nice easy one Peg. I think my mum would enjoy this!

  3. Phyllis Gaetz says:

    I was served this at a friend’s house on Vancouver Island 5 years ago and have been serving it to every guest we have at the lake!

  4. I love asparagus! It’s on my cooking list for next week. Thanks

  5. I love the simplicity of this recipe and love asparagus, so guess how I’ll cook the next bunch? Thanks, Peggy.

  6. Akuokuo says:

    I will be making this tonight! Just what I was looking for 🙂

  7. I am going to try this out with a bunch of broccolini. I bet it will be nice as well.

  8. Rhonda says:

    That ‘s one of my favourite ways to have asparagus. But probably my very favourite way is to sprinkle the cooked asparagus with homemade dukkah. Yum!

    • leggypeggy says:

      Oh my, that sounds wonderful too.

    • Sy.S says:

      Dukkah a new spice for me; >>The Egyptian blend of dukkah is no traditional spice blend… There are countless recipes for dukkah. Just about every mixture includes nuts (most often hazelnuts, but various other kinds may be used alone or in combination), sesame seeds, coriander, and cumin. To this, a cook might add dried thyme, mint, peppercorns, or various other sweet, hot, and savory herbs and spices.<<

      Further,I love asparagus and yogurt and dipping this vegetable in yogurt is a good idea. BTW, when I visited Holland, I was introduced to white asparagus.

  9. macalder02 says:

    .For the presentation we have assured a tasting as we usually offer in your recipes: delicious wherever you look

  10. OhMyRecipe! I do adore asparagus and balsamic vinegar ❤
    And now it's asparagus season here!
    Deliciuos recipe!

  11. chefkreso says:

    Balsamic vinegar is great with grilled vegetables 🙂

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