Inspired by our recent trip to Greece (where the abundance of quality fresh produce made me slightly giddy), my other half Nick knocked this up as part of a “day off from yoga school” brunch. Only 3 ingredients (plus salt and pepper) and absolutely delicious — go for it while asparagus are still in season!



One large bunch asparagus
1 large unwaxed orange, zest and juice
Extra virgin olive oil
Sea salt and black pepper


  1. Wash the asparagus and prep by snapping off the woody ends.

  2. Heat a large frying or griddle pan on a medium-high heat.

  3. Add the asparagus to the pan (cook in batches if your pan is not big enough to accommodate all of it easily) and cook for 3-4 minutes on one side or until the asparagus is lightly charred.

  4. Use tongs to flip the spears over and cook on the other side for 3-4 mins, this time adding the zest or thinly shaved orange peel with a good squeeze of juice. Season with salt and pepper.

  5. Keep the asparagus moving and, once tender, turn off the heat, add a large glug of  some good quality extra virgin olive oil and toss through the asparagus.

  6. Serve immediately and season further to taste.

East by West tip: Since I’ve been home, to make this even more reminiscent of my trip, I’ve taken to sprinkling this dish with toasted sesame seeds, which are everywhere in Greece!