Grilled Asparagus Recipe

Light yet flavorful, this grilled asparagus recipe is perfect for a luncheon or outdoor menu.  Top with cheese as soon as the asparagus come off of the grill 

helpful hints
Grilling baskets are almost essential for small or fragile foods like fish or asparagus.  If using, the cooking time may be a few minutes longer. 

Grilled Asparagus Recipe

1 pound jumbo asparagus, bottoms trimmed, lower stalks peeled

6 tablespoon extra virgin olive oil

4 tablespoons fresh herbs, chopped. Use chives, basil, thyme, parsley or mint, alone or in combination 

2 tablespoons fresh lemon juice

Kosher salt and freshly ground black pepper to taste

Parmesan or other hard grating cheese to taste

Cherry, pear or grape tomatoes (optional).

Use the temperature and grilling method recommended by your grill manufacturer for vegetables

Prepare your grill.  In a large bowl, toss the asparagus with 2 tablespoon of the olive oil and a healthy pinch of salt.  Lay the asparagus on the grill or use a grilling basket.  Grill, turning occasionally, until browned and tender, about 8-12 minutes.  

In a bowl, whisk the lemon juice with salt and pepper to taste.  While whisking, drizzle in the remaining olive oil  

Lay the asparagus in a serving dish and sprinkle with the herbs and dressing and a generous topping of cheese.  Garnish with tomatoes if using.

Another Grilled Asparagus Recipe
Follow the above recipe, omitting the dressing ingredients and the cheese and herbs. 
Lay the grilled asparagus in a shallow, ovenproof dish.  In a medium microwaveable bowl, add 2 tablespoons butter and 2 minced green onions.  Microwave the butter and green onions until the butter is just melted, about 30 seconds.  Remove the bowl and stir in 1/3 cup dried bread crumbs and salt and pepper to taste.  Stir in 1/4 cup grated cheese (Parmesan, Romano, white cheddar).  Preheat the broiler. Sprinkle the bread crumb mixture over the asparagus and place the dish under the broiler until the topping is browned and crisp, about 1 minute.  Garnish with a few drops of olive oil, if desired