Awesome Asparagus with Parmigianino & Lime

I think this is one of the simplest, yet most impressive alfresco snacks or starters that you can prepare. I prefer baby or young asparagus with lots of Parmigianino, but please remember to shave; do not grate!

  • Serving Size4 (as a starter)

    What you need

    • 16 Asparagus spears
    • Juice of 1 lime
    • 30ml Extra Virgin Olive Oil
    • 15ml Balsamic vinegar
    • A small wedge of Parmigianino Reggiano
    • 2 tsp’s Sea salt
    • 1 tsp Cracked black pepper

    What you do


    Mix lime juice, oil and balsamic plus ½ salt & black pepper

    Coat asparagus and grill slowly on medium, turn frequently and baste occasionally.

    Remove asparagus once cooked through, lightly cover with shavings of Parmigianino and drizzle remaining lime, oil & balsamic, season with salt & black pepper to taste.



    La Vieille Ferme Blanc 2022 (12.5% ABV)

    Elegant pale yellow-green in colour, with fresh aromas of crisp green apple, pears, citrus and wild verbena, with a fine balance between freshness, acidity and a touch of bitterness. A mélange of Bourboulenc, Grenache blanc, Ugni blanc and Vermentino. Ideal as an aperitif or paired with a starter, picnic or cold buffet.