serves 4
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
• 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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