Ingredients

• 24 asparagus spears
• hard stalks removed
• bowl iced water
• olive oil
• 1 lemon
• juice only
• 3-4 tbsp olive oil
• or to taste
• 1 shallot
• finely chopped
• small handful fresh chives
• chopped
• salt and freshly ground black pepper

Directions

• For the asparagus
• bring a pan of salted water to the boil. Add the asparagus to the water and blanch briefly.
• Using tongs or a slotted spoon
• remove the asparagus from the boiling water and place immediately into the iced water
• then drain.
• Heat a griddle pan until very hot. Drizzle olive oil over the asparagus and place onto the griddle. Cook
• turning occasionally
• until nicely marked and browned on all sides.
• For the lemon and chive dressing
• mix the juice of the lemon in a bowl with the olive oil
• chopped shallot and chives and season with salt and freshly ground black pepper.
• To serve
• place six asparagus spears onto each of four plates. Dress with the lemon and chive vinaigrette.