Asparagus Recipe

Prep the asparagus

Rinse asparagus under cold water to remove grit. Pat dry with a towel. Hold a spear near the woody end and bend until it snaps; use that as a guide and trim the rest to the same length (about 1/2–1 inch of tough end removed).

Season

Place trimmed asparagus in a shallow tray or large bowl. Drizzle with 2 tablespoons extra-virgin olive oil, sprinkle with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Toss with your hands to coat each spear evenly.

Preheat the grill

Preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). If using a charcoal grill, wait until coals are covered with white ash. Clean and oil the grates to prevent sticking.

Grill

Arrange asparagus perpendicular to the grill grates or use a grill basket so spears don't fall through. Place directly over the heat. Grill, turning once with tongs, until charred in spots and tender-crisp, about 6–8 minutes total (thin spears 4–5 minutes, thicker spears 8–10 minutes). Rotate frequently for even charring.

Finish with lemon

Transfer asparagus to a serving platter. While still hot, roll or squeeze the cut side of 1 lemon over the spears to release bright juice; discard seeds. Taste and adjust seasoning with a light additional sprinkle of salt if needed.

Sprinkle 2 teaspoons grated Parmesan cheese over the hot asparagus so it melts slightly.

If desired, scatter 1 teaspoon red pepper flakes and 2 teaspoons toasted pine nuts or chopped almonds for texture and heat.

Serve immediately while hot or warm.