Grilled asparagus (Marc Fosh)

Grilled asparagus (Marc Fosh)

  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people

Marc Fosh's grilled asparagus with mojo picon and shaved manchego

Marc Fosh's grilled asparagus with mojo picon and shaved manchego


Serves: 4
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.


Marc Fosh's tip

For grilling, use thick asparagus and look at the asparagus tips to make sure it hasn’t begun to flower.



• 24 blanched asparagus stalks
• 30g shaved manchego cheese
• 2 tbsp olive oil
• Juice of 1 lime
• Salt and pepper to season

Ingredients for mojo picon
• 6 garlic cloves
• 350ml olive oil
• 100ml sherry vinegar
• 1 tsp ground cumin
• 3 red chillis, de-seeded
• 2 tsp paprika
• Salt and pepper to season

Post a comment