Jose Pizarro’s Grilled Green & White Asparagus With Idiazábal Smoked Cheese


Combine the best British produce with classic Spanish ingredients – this cheese from the Basque Country complements the asparagus perfectly

• 12 white asparagus
• 12 green asparagus
• 3 tablespoons olive oil
• 100g idiazabal smoked cheese, sliced
• extra-virgin olive oil
• sea salt
• freshly ground black pepper

1 Blanch the white asparagus in a pan of boiling salted water for 3–4 minutes, then drain. 2 Put both the white and green asparagus in a large dish with the oil and mix together well.
3 Heat a chargrill pan over a high heat. Turn the heat down to medium, place half of the asparagus on the pan and grill them for a couple of minutes, then turn over.
4  the asparagus are ready, keep them in a warm place and cook the rest.
5 Divide the asparagus among four warmed plates and add the cheese, drizzling over some more olive oil and seasoning with sea salt and fresh black pepper.

Recipe courtesy of Jose Pizarro, extracted from Basque


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