Ingredients:

  • 1 large bunch (about 1 lb / 450g) Asparagus Spears
  • 2 Tablespoons (30 ml) Extra Virgin Olive Oil
  • 1/2 teaspoon (3g) Kosher Salt
  • 1/4 teaspoon (1g) Freshly Ground Black Pepper
  • 1 Tablespoon (15 ml) Fresh Lemon Juice
  • 2 Tablespoons (15g) Freshly Grated Parmesan Cheese
  • 1/2 teaspoon Lemon Zest

Instructions:

  1. Preheat your grill (or grill pan) to medium-high heat (around 400°F / 200°C). Clean the grates thoroughly, then lightly oil them to prevent sticking.
  2. Rinse the asparagus spears. Snap off the tough, woody ends of the asparagus. Tip: Hold a spear near the bottom and bend until it naturally breaks; use that point as a guide for the rest of the bunch.
  3. Place the trimmed spears in a large bowl. Drizzle with olive oil, sprinkle generously with kosher salt and black pepper. Toss gently until every spear is lightly coated.
  4. Lay the spears perpendicular across the grill grates. Grill for 3–5 minutes per side.
  5. Turn the spears using tongs. They are done when they are bright green, slightly tender when pierced with a fork, and have nice, visible char marks. Avoid overcooking; they should still have a good snap.
  6. Immediately transfer the hot asparagus to a clean serving platter. Drizzle quickly with the fresh lemon juice. Sprinkle evenly with the grated Parmesan cheese and the lemon zest. Serve immediately while hot.