Charred asparagus with sheep’s cheese and lemon thyme

Summer

Asparagus is one of the first vegetables of the year that really makes me want to head outdoors, light a fire and get cooking, and because it has a relatively short season I like to make the most of it when it’s here. I think barbecuing is one of the best ways to cook this lovely slender veg: it takes on some smoky, charred notes that are wonderfully enhanced by the addition of sheep’s cheese, olive oil and lemon thyme. You can keep the dish vegetarian – but it’s also excellent served with good air-dried ham or salami.

Serves 2 as a starter

Ingredients

12–16 asparagus spears
A small bunch of lemon thyme (or ordinary thyme)
2 tbsp olive oil
100g hard sheep’s cheese for grating, such as Berkswell or Pecorino
Sea salt and freshly ground black pepper

Method

Prepare your fire. Once the flames die back and the embers are glowing very hot you’ll be ready to cook.

Set a grill over the fire; it’s at the right temperature when you can hover your hand above the grill for a maximum of 2 seconds. Snap the woody ends from the asparagus. Place the spears on a tray or in a large bowl. Strip the leaves from the thyme and scatter them over the asparagus, along with plenty of salt and pepper and the olive oil. Toss to coat.

Cook the asparagus on the grill for 3–4 minutes, turning occasionally. You want to encourage some charring and blistering. Transfer to a warm plate and grate over the cheese. Serve with air-dried ham or salami, if you like.

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