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Ingredients
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Asparagus
Finishing & Garnish
Method
Asparagus
Prepare asparagus
Rinse the asparagus under cold water and pat dry with a kitchen towel. Hold each spear near the base and bend until it snaps to remove the woody end, or line them up and trim about the bottom 1–1.5 inches with a knife.
Oil and season
Place the trimmed spears in a shallow dish or rimmed baking sheet. Drizzle with 2 tablespoons olive oil, then sprinkle with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Toss with your hands to evenly coat each spear.
Preheat grill
Preheat an outdoor grill or grill pan over medium-high heat (about 400–450°F / 200–230°C). If using a gas grill, aim for medium-high; if using a charcoal grill, let coals become covered with gray ash. Lightly oil the grill grates or brush the grill pan with a little oil to prevent sticking.
Grill asparagus
Arrange the asparagus perpendicular to the grates so they won't fall through. Grill for 3–5 minutes with the lid open, then use tongs to turn and grill 2–4 minutes more, until tender-crisp and charred in spots. Thinner spears take closer to 4 minutes total; thicker spears may need up to 8 minutes.
Finishing & Serve
Finish with lemon
Transfer the hot asparagus to a serving platter. Immediately drizzle with 1 tablespoon fresh lemon juice and sprinkle 1 teaspoon lemon zest over the spears so the heat releases the aroma.
Optional garnish
If using, grate 2 tablespoons Parmesan over the asparagus while still warm so it softens slightly. Sprinkle 1/4 teaspoon red pepper flakes for a touch of heat, if desired.
Adjust and serve
Taste one spear and adjust seasoning with a pinch more salt or a squeeze more lemon if needed. Serve hot or at warm room temperature.