I think so.

Hot ribbed griddle thing, brushed with olive oil. Apply asparagus till it starts to char lightly, add a bit more oil (it may get a bit smoky) and sprinkle with shaved parmesan so it melts.

Then eat. Goes well with cold dry sherry for what it's worth.

Posted By: APB on June 25th 2008 at 15:36:54


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