Char-grilled asparagus with caper dressing and frico

Asparagus is a versatile vegetable - in this recipe it is served with crunchy parmesan crisps and tangy caper dressing to create a gourmet side dish.

Recipe «Char-grilled asparagus with caper dressing and frico» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 125g parmesan, finely grated, 1 tbsp plain flour, 3 bunches green asparagus, trimmed, 3 bunches pencil leeks, trimmed, 2 tsp olive oil , 2 cups baby spinach leaves, 1 tbsp baby capers, Finely grated rind and juice of 1 lemon , 1/4 cup olive oil, 2 tsp coarsely chopped thyme leaves.

Ingredients:

• 125g parmesan, finely grated 
• 1 tbsp plain flour 
• 3 bunches green asparagus, trimmed 
• 3 bunches pencil leeks, trimmed 
• 2 tsp olive oil 
• 2 cups baby spinach leaves 
• 1 tbsp baby capers 
• Finely grated rind and juice of 1 lemon 
• 1/4 cup olive oil 
• 2 tsp coarsely chopped thyme leaves 

Instructions

1. Preheat oven to 190ºC. Combine parmesan and flour in a bowl. Place a 7.5cm round pastry cutter on a baking paper-lined oven tray. Fill with 1 tablespoon parmesan mixture then carefully lift cutter away. Repeat with remaining mixture, to make about 20. Bake for 8-10 minutes or until frico are golden. Leave to cool on trays. Frico will keep in an airtight container for up to 1 week.
2. Heat a char-grill pan over medium-high heat. Toss asparagus and leeks together with oil. Cook vegetables, in batches, for 6 minutes, turning once, or until just tender.
3. For dressing, whisk together all ingredients in a small bowl then season to taste with salt and pepper.
4. Layer asparagus, leeks and spinach on plates. Drizzle with dressing and serve with frico on the side.