Recipe for May 2015

Griddle Asparagus with Flaked Almonds and Butter


7 ounces asparagus spears

a little olive oil

a knob of butter 

1 tsp toasted flaked almonds


Cook asparagus in boiling salted water for 2 min.  Drain, then toss with a little olive oil.  Heat a griddle pa to very hot, place the spears ont he griddle and cook for a few mins, turning to get a nice charred effect all over.  Meanwhile, melt a knob of butter in a pan.  Divide the asparagus between 2 plates, season and top each with a drizzle of melted butter and toasted flaked almonds.




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