Charred asparagus with almonds and olives

Tamara West

A tapas-inspired low key dinner.

Ingredients

10	Asparagus spears, fat, woody bases snapped off, halved crosswise (Main)
1 drizzle	Extra virgin olive oil
12	Almonds, whole natural, split in half
6	Pitted green olives, rinsed of any brine, torn in half
2 Tbsp	Flat leaf (Italian) parsley
1 to serve	Lemon, cut into wedges for serving

Directions

1. Place a heavy cast iron pan or griddle on a medium low flame and allow to preheat for at least 5 minutes.
2. Smear about two teaspoons of olive oil across a big dinner plate and season with salt and pepper. Roll the asparagus and almonds in the oil until coated.
3. Add asparagus to hot pan and cook for about 3-5 minutes, rolling it over occasionally, allowing asparagus to char a little, just until cooked through and slightly blistered. Make a pile of asparagus on each serving plate.
4. Now add oily almonds to pan and cook for about 2 minutes, turning often. Scatter almonds over asparagus. Scatter olives and parsley leaves over asparagus.
5. Crack more black pepper over each dish and add a lemon wedge to the side of the plate.