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How to make Char grilled asparagus with caper dressing and frico

Yield = 4
Prep time: 0:15
Cook time: 0:35
Total time: 0:50

Ingredients

  • 125g parmesan, finely grated
  • 1 tablespoon plain flour
  • 3 bunches green asparagus, trimmed
  • 3 bunches pencil leeks, trimmed
  • 2 teaspoons olive oil
  • 2 cups baby spinach leaves

Caper dressing

  • 1 tablespoon baby capers
  • Zest and juice of 1 lemon
  • 1/4 cup (60ml) olive oil
  • 2 teaspoons coarsely chopped thyme leaves

Method

  • Step 1 Preheat oven to 190ºC. Combine parmesan and flour in a bowl. Place a 7.5cm round pastry cutter on a baking paper-lined oven tray. Fill with 1 tablespoon parmesan mixture then carefully lift cutter away. Repeat with remaining mixture, to make about 20. Bake for 8-10 minutes or until frico are golden. Leave to cool on trays. Frico will keep in an airtight container for up to 1 week.
  • Step 2 Heat a char-grill pan over medium-high heat. Toss asparagus and leeks together with oil. Cook vegetables, in batches, for 6 minutes, turning once, or until just tender.
  • Step 3 For dressing, whisk together all ingredients in a small bowl then season to taste with salt and pepper.
  • Step 4 Layer asparagus, leeks and spinach on plates. Drizzle with dressing and serve with frico on the side.