Serves 2 as a starter or side

Ingredients

• 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
• olive oil
• sea salt and freshly ground black pepper

Method

1. Fire up your barbecue or fire ready for direct cooking.
2. 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
3. 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.
4. 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.
   
   

Back to Escape to the Farm