Ingredients

• A bundle of asparagus spears. (24 Spears)
• 1 Tbl spoon sea salt.
• 1 Tbl spoon of crushed Madagascar green peppercorns (Black peppercorns ok).
• 2 Tbl spoons good olive oil.

Method

1. Take the 'blunt' end of each spear in your hands and gently bend until it snaps. They will naturally break where the wood fibres end.
2. Tidy the ends of the spears with A knife. Reserve the  fibrous ends to make a Spring time classic soup.
3. Stand spears upright in tall jug add half tablespoon of salt and cover totally with boiling water then cover the jug.
4. Leave to stand for 10 mins then transfer the spears to cold water to stop cooking process and retain colour.
5. Drain and dry cooled spears, place in container with remaining salt, pepper, oil and gently toss,  then chill for 1 hour +.
6. Char grill 3 -4 mins each side and serve with one or better still both asparagus dips (see other recipes)

Notes:

These are great served with the Yogurt and Coriander and or the Pesto Cream Dip from Granny Dumplin.