Grilled Asparagus with Lemon and Parmesan
A vegetable walks into a bowling alley and asks “What is it called if I knock over half the pins on my first try and then knock the rest down on my second roll?” The man behind the counter looks up, shrugs, and says “A spare I guess”. Asparagus is one of my favorite summertime vegetables. In season from early spring all through summer, there really isn’t a bad way to cook them. But my favorite way is to throw the asparagus on the grill just after the steaks are done. Done before the steaks are rested, asparagus is fancy enough for guests and easy enough to make any night of the week.
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A few simple ingredients can add up to a delicious side. Fresh asparagus, olive oil, sea salt, black pepper, lemon and real Parmigiano Reggiano. Start off by giving the asparagus a quick rinse in cold water and pat them dry with paper towels. Then break off the thick ends with your fingers. They will naturally break at the perfect spot between the tough woody end and the good part.
Toss the asparagus with olive oil and season with coarse sea salt and plenty of freshly cracked black pepper.
Grill on medium high for 6 to 10 minutes, turning periodically until slightly charred and fork tender. Something magical happens to the lemon when you grill it. It’s kind of like super charging the lemon flavor – more lemon-y lemon.
Remove the asparagus and the lemon from the grill, give a squeeze and top with a little grated Parmigiano Reggiano. Perfection.
Enjoy!
Grilled Asparagus with Lemon and Parmesan
Grilled Asparagus with Lemon and Parmesan
Ingredients
- 1 bunch asparagus
- 1 tablespoon olive oil
- sea salt and black pepper to taste
- 1 lemon grilled
- 2 tablespoons Parmigiano Reggiano cheese grated
Instructions
- Preheat grill to medium high.
- Wash asparagus in cold water and dry.
- Break off thick ends.
- Toss with olive oil, salt and pepper to taste.
- Cut lemon in half.
- Grill asparagus and lemon halves 6 to 10 minutes until charred and tender.
- Remove from grill, squeeze lemon over asparagus and top with grated Parmigiano Reggiano.
