- 8-10 asparagus spears
- 1 tbsp olive oil
- salt and freshly ground black pepper
- 2 tsp balsamic vinegar, to serve
- Drizzle the asparagus with the olive oil and season well with salt and freshly ground black pepper.
- Heat a griddle pan until smoking hot and griddle the asparagus for about five minutes, or until charred on all sides.
- To serve, place the asparagus onto a plate and drizzle with balsamic vinegar.