Name: Char-grilled asparagus with caper dressing and frico
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1
Ingredients: 125g parmesan, finely grated; 20.00 ml plain flour; 3 bunches green asparagus, trimmed; 3 bunches pencil leeks, trimmed; 9.20 gm olive oil; 500.00 ml baby spinach leaves; 20.00 ml baby capers; Zest and juice of 1 lemon; 60ml olive oil; 2 tsp coarsely chopped thyme leaves

Char-grilled asparagus with caper dressing and frico

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Prep Time:
15 minutes

Cook Time:
35 minutes

Total Time:
50 minutes

Elevate asparagus with parmesan crisps and caper dressing for a gourmet side dish.

Ingredients:

125g parmesan, finely grated
20.00 ml plain flour
3 bunches green asparagus, trimmed
3 bunches pencil leeks, trimmed
9.20 gm olive oil
500.00 ml baby spinach leaves
20.00 ml baby capers
Zest and juice of 1 lemon
2 tsp coarsely chopped thyme leaves

Instructions:

1. Preheat your oven to 190ºC. 2. Mix parmesan and flour in a bowl. 3. Place a 7.5cm round pastry cutter on a baking paper-lined oven tray. 4. Fill with 1 tablespoon of parmesan mixture, then gently remove the cutter. 5. Repeat with the rest of the mixture to make around 20 frico. 6. Bake for 8-10 minutes or until the frico turns golden. 7. Allow them to cool on the trays. 8. Store the frico in an airtight container for up to 1 week.
Preheat a char-grill pan over medium-high heat. Combine asparagus and leeks with oil. Grill vegetables in batches for 6 minutes, flipping halfway, until they are tender.
Combine all dressing ingredients in a small bowl and season with salt and pepper to taste.
Arrange the asparagus, leeks, and spinach beautifully on plates. Top with a delicious drizzle of dressing and serve with a side of crispy frico. Enjoy!

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