Ingredients:

  • 1 pound (450g) fresh asparagus, thick spears preferred
  • 2 tablespoons (30ml) olive oil
  • 1/4 teaspoon (1.5g) sea salt
  • 1/8 teaspoon (0.75g) black pepper
  • 1 clove garlic, minced
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • 1 teaspoon (5ml) lemon zest
  • 1 tablespoon (15g) grated Parmesan cheese (optional)

Instructions:

  1. Snap off the tough ends of the asparagus. If the spears are very thick, peel the lower third of the spears with a vegetable peeler.
  2. Preheat your grill to medium-high heat (around 375-450°F or 190-230°C).
  3. In a bowl, toss the asparagus with the olive oil, salt, and pepper. Ensure all spears are evenly coated.
  4. Place the asparagus perpendicular to the grill grates to prevent them from falling through. Cook for 5-8 minutes, turning occasionally, until tender-crisp and slightly charred.
  5. While the asparagus is grilling, whisk together the minced garlic, lemon juice, and lemon zest in a small bowl.
  6. Remove the asparagus from the grill and transfer to a serving platter. Drizzle with the lemon-garlic mixture. Sprinkle with Parmesan cheese (if using). Serve immediately.