Ingredients
12 small leeks, trimmed, with ends removed
12 fresh asparagus spears
olive oil for brushing
50g/2oz pecorino or Parmesan cheese, freshly grated
2 tablespoons freshly squeezed
lemon juice
Ways of Working
Preheat the grill to high.
Arrange the leeks and asparagus in a single layer in a shallow baking dish.
Brush the vegetables with the olive oil, and place under the grill. Cook for 5–8 minutes, turning occasionally and brushing with more oil as needed.
When almost done, sprinkle with two-thirds of the grated cheese and all of the lemon juice. Grill for a further minute.
Finally, sprinkle the remaining cheese on top, and serve hot in the baking dish.
Serves 4
