So yeah. We were getting about the idea of making something for dinner and we decided it was going to be Mexican themed. There was asparagus to be used and my mind was thinking about elote (Mexican grilled corn), so asparagus elote (sort of) it was.

Cooking the asparagus quickly allows the flavour to come through and retains the crispness, so that’s how I think it should be cooked.

GRILLED ASPARAGUS (KINDA LIKE ELOTE)

3 bunches asparagus, woody ends bits trimmed
100 g parmesan or pecorino cheese, grated on a microplane
1 bunch fresh oregano, leaves picked
½ cup mayonnaise
Pearls from 1 finger lime or 1 tablespoon lime juice
A pinch of dried chilli flakes
Salt and pepper
Vegetable oil

Get a fire ready for some grilling or heat a large heavy-based pan over med-high heat.
Place asparagus on a large plate or bowl. Splash with a little oil and gently toss to coat.
Season with salat and pepper and gently toss to coat once again.
Cook asparagus on hot grill or in a pan, turning regularly for 2 minutes.
Set aside to cool a little.
In a bowl, mix mayonnaise, finger lime or lime juice and chilli flakes until well combined. Check seasoning and adjust if necessary.
Pour mayonnaise over asparagus and toss gently to combine.
Lay asparagus onto a serving platter – don’t leave any of that mayonnaise behind, dump the oregano leaves on top and then the parmesan gets piled on top of that.
Get innnnnnnn.