1. Heat a griddle pan over a very high heat and add the olive oil – place the asparagus spears & spring onions in the pan, being careful that the oil does not spit and burn you. 2. Cook for 2 to 4 minutes on one side, depending on the thickness and then turn over and continue to cook for a further 2 to 4 minutes. You are aiming for charred, but not burnt! 3. Just before the end add the Balsamic vinegar and a little more oil if needed. 4. Serve straight away with chopped fresh chives and chive flowers sprinkled over the top, and a lemon wedge per serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
