Chargrilled Asparagus & Spring Onions With Chive Flowers - cooking recipe

Ingredients

12 large spears asparagus, trimmed
12 spring onions, trimmed
chives and chive blossoms, to garnish
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
1 lemon, cut into quarters
salt and pepper, to taste

Preparation

Heat a griddle pan over a very high heat and add the olive oil - place the asparagus spears & spring onions in the pan, being careful that the oil does not spit and burn you.
Cook for 2 to 4 minutes on one side, depending on the thickness and then turn over and continue to cook for a further 2 to 4 minutes. You are aiming for charred, but not burnt!
Just before the end add the Balsamic vinegar and a little more oil if needed.
Serve straight away with chopped fresh chives and chive flowers sprinkled over the top, and a lemon wedge per serving.