Chargrilled Asparagus & Spring Onions With Chive Flowers

• 12 large spears asparagus, trimmed
• 12 spring onions, trimmed
• chives and chive blossoms, to garnish
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 lemon, cut into quarters
• salt and pepper, to taste

1. Heat a griddle pan over a very high heat and add the olive oil - place the asparagus spears & spring onions in the pan, being careful that the oil does not spit and burn you.
2. Cook for 2 to 4 minutes on one side, depending on the thickness and then turn over and continue to cook for a further 2 to 4 minutes. You are aiming for charred, but not burnt!
3. Just before the end add the Balsamic vinegar and a little more oil if needed.
4. Serve straight away with chopped fresh chives and chive flowers sprinkled over the top, and a lemon wedge per serving.

spring onions, chives, extravirgin olive oil, balsamic vinegar, lemon, salt

Taken from www.food.com/recipe/chargrilled-asparagus-spring-onions-with-chive-flowers-512381 (may not work)