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White asparagus with manchego & marcona almonds

Jenny Chandler

A simple dish of white asparagus and tasty Iberian accompaniments

Recipe Meta


15 mins


15 mins






  • 12-15 spears of fresh white asparagus (thickness can vary, as can appetites)
  • 100g manchego cheese
  • 75g marcona almonds, fried and salted (as sold by Brindisa)
  • 150ml extra virgin olive oil
  • Juice of ½ lemon


Slice the woody ends from the asparagus spears and peel off any thick skin from the lower end of the stalks. Boil the spears in salted water for 5 mins and then drain on kitchen paper.

Heat a large griddle pan or barbecue. Place the asparagus on a tray and drizzle over 2 tbsp oil – you don’t need much, just enough to help the caramelisation process. Roll the stalks over to cover in a thin layer of oil. Lay the spears over the hot griddle in one layer (you may need to cook in a couple of batches) and turn them with tongs as they begin to colour. Cook until tender to the point of a knife.

Use a potato peeler to shave manchego in thin slithers over the asparagus, sprinkle with the almonds, the extra virgin olive oil, a splash of lemon juice and a little salt and pepper.

Image: Kim Lightbody

Where to buy these ingredients

Borough Market Online

If you can’t make it to the Market, Borough Market Online offers a wide selection of traders’ produce, delivered direct to your door.