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
- 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.