500g Asparagus, trimmed
1Tsp Olive oil
50g Micro Cress
- Bring a medium pan of salted water to the boil and add the asparagus. Blanch for 1 - 2 minutes, until al dente, then strain and refresh under cold water. Set aside to dry.
- Heat a ridged griddle pan until smoking hot. Toss the asparagus with the olive oil, season with salt and pepper and place them on a griddle pan. Chargrill for 2 minutes, turning halfway through so that both sides are chargrilled. Place the asparagus on a large serving plate and drizzle over Lucy's Lemon & Caper Dressing . Top with the cress and seeds.