Grilled asparagus with seasoned leaves and parmesan crisps

Method

1. Bring a large pan of salted water to the boil. Add the asparagus spears and cook for 3-4 minutes until the asparagus is just tender. Drain, plunge into cold water, drain and pat dry.

2. Preheat the oven to 120°C/gas 1/2.

3. To make the Parmesan crisps, place a piece of baking parchment on a baking sheet. Place a 7cm cutter on the lined baking sheet and sprinkle in Parmesan to 2mm depth. Repeat this process until all the Parmesan has been used, making 8 Parmesan circles in all.

4. Bake the Parmesan crisps for 3-4 minutes until melted. Do not over-cook or the cheese will become bitter. Cool on a wire rack and set side to harden.

5. To make the dressing, whisk together the balsamic vinegar, salt and freshly ground pepper in a bowl until the salt has dissolved. Mix in the shallots and olive oil. Mix in the chives and chervil.

6. Heat a griddle pan until very hot. Lightly oil the asparagus with a little olive oil. Season with salt and freshly ground pepper.

7. Sear the asparagus spears on the griddle pan, taking care not to over-sear.

8. Place 5 asparagus spears each on 4 serving plates. Drizzle the dressing over the asparagus. Top the asparagus with a little pile of salad leaves. Break two Parmesan crisps per plate over the salad. Serve.