Instructions

1. First make the gremolata.
2. Rinse, then pat-dry and finely chop the parsley leaves.
3. Grate the lemon rind and mince the garlic. Mix with the parsley. Season with salt and pepper and add some lemon juice - you should get a coarse paste.
4. Cut off the woody ends of the asparagus, then rub with some oil. Heat a griddle pan (or BBQ in the Summer) and grill them for about 5 minutes until tender and lightly charred.
5. Put the asparagus on a plate and rub them with the gremolata.
6. Serve immediately.