Ingredients
- 1 pound asparagus
- 1 lemon frozen solid for grating
- 1 fresh lemon, thinly sliced
- 3 T meyer lemon-infused olive oil
- 1/2 t course ground black pepper
- 1/2 t ground white pepper
- pinch of fennel seeds
Preparation
- Soak cedar plank one hour
- Snap off fibrous ends of asparagus
- Toss with meyer lemon olive oil, black pepper, white pepper and fennel seeds, drape with fine lemon slices
- Grill on cedar plank over open flame medium heat for 25-30 minutes or until asparagus is tender
- Shave Manchego cheese over the hot spears and grate/zest about 1 T frozen lemon over the top