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Stone Bake Grilled Asparagus Spears

Always a favourite and easy to cook in your wood fired oven, team with Parma Ham and a dressed side salad for a simple flavourful starter.



Bunch of Asparagus

1 tablespoon of Extra Virgin Olive Oil

Pinch of Sea salt

Pinch of Black Pepper

Freshly grated Parmesan shavings.


Oven Environment:

Grilling Oven Environment, see the Cooking Techniques guide


Rinse the asparagus spears and cut roughly an inch off the bottom of each spear, to ensure the harder part of the vegetable is removed, peel the skin from the end of the stalks.

Toss the asparagus with oil, lightly covering the stalks, place on a griddle pan in your Stone Bake oven for around 4 minutes, turning the asparagus. Remove from the oven, add a sprinkle of sea salt, black pepper and Parmesan.

Serve on a platter with a selection of cured meats, and a lightly dresses summer salad.