Espárragos blancos a la plancha (Grilled white asparagus)

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This recipe uses the IGP thick, white asparagus from the Río Ebro areas of Navarra, La Rioja and Aragón which is available from Delicioso.co.uk in jars.

Ingredients

• 8 thick stalks white asparagus
• Salt and crushed garlic, to taste
• 20 ml white wine or cider vinegar
• 60 ml olive oil
• 1 egg, hard boiled, chopped
• 1 tomato, chopped

Method

1. Blend all of the ingredients, except for the asparagus.
2. Place the asparagus spears on a lightly oiled griddle or grill pan and cook for 2-4 minutes on each side.
3. Plate the spears and drizzle with the vinaigrette whilst still warm.

Chef's notes

A ridged grill pan or an electric grilling machine is best for this recipe.