Asparagus with Cumin Salt and Parmesan


A quick and tasty way to prepare asparagus spiced up with cumin and parmesan.


  • 4 bunches of asparagus, trimmed of woody bottoms
  • Juice half a lemon
  • Reggiano Parmesan cheese
  • Extra virgin olive oil
  • 1 tsp of Murray River salt flakes
  • 1 tsp of toasted ground cumin seeds
  • A pinch of dried chilli flakes (optional)
  • Fresh black pepper


  1. Pound cumin in mortar and pestle until fine. Stir in salt and chilli to cumin salt.
  2. Boil asparagus in salted water for 2-3 minutes. To test if the asparagus is cooked cut the bottom off one spear and taste. When cooked remove from water and pat dry.
  3. Drizzle with extra virgin olive oil and char the outside on the BBQ for colour and caramelization.
  4. Place in a mixing bowl and drizzle with extra virgin olive oil and lemon juice.
  5. Sprinkle with cumin salt and season with black pepper.
  6. Use a microplane (very fine grater) grate parmesan over the top.


Recipe thanks to Alex Kearns, Executive Chef,ย Glebe Point Diner


Ingredients for Asparagus with Cumin Salt and Parmesan

Asparagus Bunch

$1.25 ea

Lemon Premium Each

$1.00 ea

Lemon Prepack

$3.99 ea

Lemon Imperfect Each

$0.40 ea

Reggiano Parmigiano Parmesan Cheese 150-350g

$19.50 ea

Rosto Extra Virgin Olive Oil Oomph 750ml

$15.99 ea