← Nouns Cooking · Spanish

Ingredients

• 400 g thin green (wild-style) asparagus
• 2 tbsp extra virgin olive oil
• 1 tsp flaky sea salt
• Black pepper
• 1 tsp Sherry vinegar (optional)

Method

1. Snap or cut off the woody ends of the asparagus so the spears are all the same length. Rinse and dry them well, then toss with half the oil.
2. Heat a griddle or heavy frying pan over high heat until it just starts to smoke.
3. Lay the asparagus in a single layer and cook for 2–3 min, turning once or twice, until bright green, charred in places and just tender when pierced. Thicker spears need a minute or two longer.
4. Tip onto a plate, drizzle with the rest of the oil and the vinegar, if using, and finish with flaky salt and pepper.

Tips

• Serve with a fried egg or a few slices of jamón for a quick lunch.
• If your pan is small, cook in batches: crowding steams the spears instead of charring them.

Sources

Written in our own words after cross-checking these recipes:

Bon Viveur Directo al Paladar