Add a Mexican twist to your asparagus by adding this superb lime and sour cream glaze. Pop it on the barbecue or onto a griddle pan and you’re good to go. 10 mins 2 Easy Ingredients 1 bunch British asparagus, trimmed 2 tsp oil 1 tbsp sour cream ½ lime 20g parmesan, finely grated ½ tsp chilli powder ½ tsp ground cumin Method Brush the asparagus with oil and cook on the barbecue for 5 minutes, turning regularly. Meanwhile combine the sour cream and lime juice, and in a separate bowl combine the cheese and spices. Once the asparagus is cooked, brush each with the sour cream mixture then sprinkle with the cheese and serve. Add a little more or less spice to suit your taste. www.britishasparagus.com About The AuthorYorkshire Food & Drink Yorkshire's only dedicated food and drink website from Yorkshire Post Newspapers and its sister titles in the region. Showcasing everything Yorkshire has to offer from the fruits of the sea to the fields of the moors and beyond. It includes unbiased restaurant reviews by renowned food critics, recipes and 'how to' videos from some of Yorkshire's finest chefs and latest food and drink news and blogs from around our amazing county. And you can have your say either on the site or via our Facebook and Twitter accounts. Let us know what you think comments