Spring and early Summer
We enjoyed this dish as a starter when in Milan, on a beautiful evening, eating al fresco and enjoying the wonderful combination of the bitterness of the asparagus, the slightly burned sugars as a result of grilling the asparagus and the salty and sweet cheese. A glass of Pinot Grigio was all we wanted. In Milan they served us green asparagus, but it works even better with white asparagus. Only comment would be that colour wise green works better with the yellow of the cheese.
This is typically a dish you would make when the asparagus season is at its high and outside temperatures feel like summer. You could drink a Pinot Grigio, a Muscat from the Alsace region or a Rose with character. Remember the wine needs to combine with a range of very diverse flavours in the dish.
Here is what you need:
- 2 Asparagus per person
- Olive Oil
- Parmesan Cheese
- Black Pepper
Peel the asparagus and cook or steam until slightly tender. Leave and let cool. Take a plate, add some oil to the plate and use it to cover the asparagus in oil. Heat the pan and grill the asparagus for 4*1 minute, making sure you have a lovely brown (not too dark) pattern. Serve on a plate, add some grated Parmesan cheese and pepper. You could add a drizzle of very good olive oil.