Grilled asparagus, my way

SERVES 4 “Agrumato is citrus-infused oil made by crushing whole citrus with freshly harvested olives,” says Beramendi. “The flavour is intense and more nuanced than the infusion method. To make lemon oil, bring a cup of cooking extra-virgin olive oil and a quarter of a lemon to a simmer, then turn off the heat, and leave to infuse. When cool, strain into a jar or bottle. It keeps for a week at room temperature. I like to highlight the simple beauty of agrumato by pairing it with asparagus. The bright, slightly acidic oil complements the vegetable and cuts through the prosciutto. Use the same method with Treviso radicchio in winter.” 700 gm asparagus, thick ends trimmed

Lemon-infused extra-virgin olive oil or agrumato

(see note), to serve

60 gm thick piece of prosciutto,

cut into 5mm-1cm dice 2 large hard-boiled eggs, coarsely chopped Parmigiano-Reggiano, to serve

1 Preheat the oven grill to high. Place asparagus on a rimmed baking sheet, drizzle with lemon olive oil, rub oil all over to coat and season with salt. Grill, turning asparagus occasionally, until charred all over and very tender (10-12 minutes). Cool.

2 Fry prosciutto in a non-stick frying pan over medium heat until crisp (about 5 minutes).

3 Divide asparagus among plates and top with chopped hard-boiled egg, prosciutto, and a drizzle of lemon olive oil. Shave Parmigiano-Reggiano over the top and season to taste.

Note Agrumato olive oil is available from select delicatessens. Substitute lemon-infused olive oil.

Wine suggestions A bright white wine from the Alto Adige such as Terlaner from Cantina Terlano, or Praepositus Kerner from Abbazia di Novacella.