This time the tastes are sharper, saltier. This is a v light lunch, best with bread and unsalted butter. Or simply double-up the quantities if you are feeling greedy. 
Serves 2
Bunch of asparagus
Sea salt
Juice of a half lemon
Parmesan, shaved with a potato peeler
Olive oil
Wash and trim the asparagus, dry thoroughly. Put into a bowl and toss with a good slug of olive oil. Assemble all other ingredients.
Heat a ridged griddle pan until it is smoking, the griddle pan should always be heated dry. The food is oiled, not the pan.
Add the asparagus to the pan, do not leave it as it burns easily. Turn asparagus with a pair of tongs so it is nicely striped. Test with the point of a sharp knife to check if it is cooked, which will take only a couple of minutes.
Serve on a plate, sprinkle with sea salt and lemon juice. Pile the shaves of parmesan on top.
This is excellent with a glass of cold fino sherry. 
5 to remember
la sal – salt
el zumo de limón – lemon juice
la plancha – griddle pan
más – more
el tazón – bowl
Filed under: A love of food Tagged: Andalucia, asparagus, cooking, eating in Spain, esparragos, food photography, living in Andalucia, living in Spain, May in Spain, parmesan, recipes, Sandra Danby, Spain, Spanish food, spring in Spain
