Jumbo Grilled Asparagus Recipe

Trim asparagus

Rinse the asparagus under cold water and pat dry. Hold a spear near the woody end and bend until it snaps — use this as a guide to trim the rest (about 1 to 1.5 inches off the bottom). If spears are very thick, split the bottom 1/2 inch with a paring knife so they lie flat on the grill.

Make dressing

In a large bowl combine 2 tablespoons extra-virgin olive oil, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, 1 tablespoon lemon zest, and 1 tablespoon lemon juice. Whisk briefly to emulsify.

Preheat a grill or grill pan to medium-high heat (about 400–425°F / 200–220°C). Brush the grill grates or pan with a little oil to prevent sticking.

Toss the trimmed asparagus in the bowl with the dressing, coating each spear evenly. Arrange spears perpendicular to the grill grates so they don't fall through, or use a grill basket.

Grill the asparagus, turning occasionally, until charred in spots and tender-crisp, about 6–9 minutes for jumbo spears (thinner spears will take less time). Rotate so all sides get light char; test doneness by piercing a spear with a fork — it should offer gentle resistance.

Transfer grilled asparagus to a serving platter. Immediately sprinkle the finely grated 1 ounce Grana Padano evenly over the hot spears so it melts slightly.

Scatter the optional 1 tablespoon toasted pine nuts over the asparagus if using and serve with 2 lemon wedges on the side for extra brightness.

Serve warm. Leftovers can be refrigerated in an airtight container for up to 2 days and are good at room temperature or gently reheated.