There are many different types of asparagus available these days – thick ones, thin ones, baby, green, wild, white and even absolutely huge ones! Apart from their visual appeal, the real difference between them is their taste. They range from firm and nutty to soft and silky. Here’s one of my favourite ways of cooking asparagus to serve as a side dish or starter.
You will need to wash 2 big handfuls or 800g of whichever kind of asparagus you’re using, with their woody ends snipped off.
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grilled asparagus with olive oil, lemon and parmesan
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