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.
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.