My favourite way with asparagus

This really isn't a recipe.  Maybe more of a serving suggestion.  Perhaps a demystification.  Whatever it is it should encourage you to eat more wonderful British asparagus!

Really, don't bother buying imported, tinned, frozen or any other type, wait for the season and enjoy this wonderful ingredient for the few weeks of the year when it's at its best.

My favourite way of cooking asparagus follows....  Treat this wonderful flavour with respect and serve simply!

Ingredients

Asparagus
Olive oil
Lemon juice
Salt and pepper
Parmesan / pecorino shavings (optional)

Directions

1) Preheat a griddle pan or barbecue until smoking hot.

2) Snap off the tough asparagus stalks and discard (or keep for a stock / soup), there's no need to peel.

3) Place the asparagus on a plate to oil and season then put straight onto the griddle pan.

4) Leave the asparagus still until it has definite marks, you're looking for that charred flavour (see pictures).  Turn, char the other side and then place back on the seasoned oiled plate.

5) Squeeze over the juice of half a lemon, toss and add cheese shavings (if you're using them), eat immediately.

The asparagus should soften but still have a delicious bite and have its flavour amplified (not diluted by steaming or boiling).  This is pretty much the only way that I ever treat local British asparagus during the short season, simple but incredible!