Preparation time: 10 mins
Cooking time: 5 mins
1. For the mojo picon, place all the ingredients in the Braun Multiquick 7 hand blender large chopper accessory and pulse to a smooth paste. Place in an airtight container in the refrigerator until required.
2. Peel and blanch the asparagus in an uncovered saucepan of boiling salted water until the stalks are crisp and just “al dente”.
3. Brush the asparagus spears with olive oil and season with salt and pepper. Cook on a griddle pan on a high heat, turning once, just long enough to colour lightly and warm throughout for 1 minute on each side.
4. Drizzle the hot asparagus with mojo picon, sprinkle shaved manchego over the top and serve.