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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