Asparagus seem to show up everywhere. There are now purple and white ones showing up at the markets, they adorn my plates when dining out whether at restaurants or friend's homes and for good reason. They're so easy to prepare and taste so good. I love throwing them on the grill alongside whatever fish or meat I'm grilling for a quick side. Though as great as this vegetable is a little dressing up never hurt anyone or any veggie. I immediately sprinkle the hot grilled asparagus with shredded parmesan cheese and lemon zest and the result was an incredibly delicious vegetable. In fact, I could have eaten the entire plate of them on my own and could have skipped the meat. They are that good.
Ingredients for Lemony Grilled Asparagus with Parmesan Cheese :
serves 6-8
2 pounds asparagus, the thick ones not the skinny ones
olive oil
1 lemon, zested
2 tablespoons shredded parmesan cheese
kosher salt
black pepper
Time-Saving Tip: The asparagus can be cleaned, trimmed, and cooked earlier in the day.
Let's see what we need.
We're ready to cook.
Wash and dry the asparagus. Line the asparagus up together on a flat service. Using your hands gently break the stem off one of the asparagus. The part that breaks off is woody and dry. I use this first asparagus as a guide and then cut off the stems in just the same spot.
Transfer the asparagus to a glass baking dish. Drizzle with olive oil and season with salt and pepper.
Place the asparagus on a hot grill and turn them as marks appear. Once all sides are slightly marked, remove them from the heat. Try not to overcook them because the asparagus will continue cooking even when removed fro the grill. Once cooked, transfer them to a platter and sprinkle them with the cheese and lemon zest; season with additional salt and pepper.
It's ready! Lemony Grilled Asparagus with Parmesan Cheese is incredible. The best thing is that they are the perfect side dish for everything.
Enjoy!
Lemony Grilled Asparagus with Parmesan Cheese :
vegetable/side
2 pounds asparagus, the thick ones not the skinny ones
olive oil
1 lemon, zested
2 tablespoons shredded parmesan cheese
kosher salt
black pepper
Wash and dry the asparagus. Line the asparagus up together on a flat service. Using your hands gently break the stem off one of the asparagus. The part that breaks off is woody and dry. I use this first asparagus as a guide and then cut off the stems in just the same spot.
Transfer the asparagus to a glass baking dish. Drizzle with olive oil and season with salt and pepper.
Place the asparagus on a hot grill and turn them as marks appear. Once all sides are slightly marked, remove them from the heat. Try not to overcook them because the asparagus will continue cooking even when removed fro the grill. Once cooked, transfer them to a platter and sprinkle them with the cheese and lemon zest; season with additional salt and pepper.
Time-Saving Tip: The asparagus can be cleaned, trimmed, and cooked earlier in the day.