Grilled Asparagus with Primroses, Herbs and British Feta
Serves 2 as a starter or side
14 asparagus spears, woody ends removed
100g British feta cheese, such as Graceburn
4 sprigs lemon thyme, leaves only
6 sprigs dill, leaves only
6 primrose flowers
sea salt and freshly ground black pepper
Fire up your barbecue or fire ready for direct cooking.
Once the bbq/fire is hot (you shouldn’t be able to hold your hand over it for longer than about 2 seconds), toss the asparagus in a drizzle of olive oil, until they are completely coated. Season with salt
Place onto a grill over the bbq/fire and leave to cook for 3-4 minutes, turning now and again. You are after some blistered and charred areas on the spears and a tender spear with a little bite.
Once the asparagus are cooked, remove onto a serving plate or platter. Crumble over the feta then scatter with the thyme leaves and some torn dill fronds. Finally finish with primrose flowers, arranging them on top.
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