Spanish cuisine · Vegetable Dishes

Griddled Wild Asparagus

Thin green wild asparagus seared on a hot griddle, seasoned only with coarse sea salt and olive oil.

Ingredients · for 4 servings

• 800 g green asparagus
• 3 tbsp olive oil
• 1 tsp coarse sea salt
• 2 cloves garlic
• 1 lemon
• 1 tsp sweet paprika
• Salt, pepper

Instructions

1. Wash the green asparagus, snap off the woody ends and pat the spears very dry — wet asparagus steams instead of searing.
2. Toss the spears in a bowl with 2 tbsp olive oil and a little pepper until lightly coated.
3. Heat a cast-iron griddle pan hard for 3 min. with no fat, until a drop of water instantly sizzles away.
4. Lay the asparagus in a single layer and cook 3–4 min. without moving it so dark char marks form, then turn and sear another 2–3 min. until tender-crisp.
5. Slice the garlic paper-thin, fry it golden in the remaining olive oil for 1 min. and stir in the paprika.
6. Arrange the asparagus on a warmed platter, drizzle with the garlic oil, scatter with coarse sea salt and serve at once with lemon wedges.