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
How to make
- 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.
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