Instructions: Lower the asparagus spears into a large saucepan af boiling salted water and leave for 1 minute. Remove and plunge them into cold water to refresh them. Drain and place in a bowl.

Pour in the lemon oil and marinate the asparagus spears for a minimum of half an hour and a maximum of 24 hours.

Place the leaves in a bowl. Remove the asparagus apears from the marinade and trim, if necessary, adding the trimmings to the salad leaves.

Heat a griddle pan over a high heat until it is very hot, then cook the asparagus spears on it for 1 minute, turning once halfway through cooking. Season with salt.

If you are having it add the parmesan to the bowl with the salad leaves and toss together. Divide equally between 4 serving plates and drizzle with th e remaining lemon oil. Serve the hot asparagus with olive tapanade and freshly milled black pepper.

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