• This is a classic Italian twist to add to a beautiful spring meal, and is best served with large glasses of white wine on a warm day. Great with roast chicken or even on top of a lovely big green salad.

    Asparagus with cracked pepper, lemon and shaved parmesan

    Serves: 4
    Cooking Time: 10 mins


    • 400g green asparagus
    • spears, blanched
    • ½ fresh lemon
    • 20ml olive oil
    • Maldon salt and freshly ground black pepper, to taste
    • 2 handfuls good-quality Parmesan, shaved



    Place the asparagus in a mixing bowl and squeeze lemon juice over, followed by the olive oil and seasoning. Toss to combine well.


    Place on a plate, top with the Parmesan and serve immediately.