Grilled Asparagus
These vibrant grilled asparagus spears are perfectly tender with a smoky char, finished with a bright squeeze of fresh lemon juice.
Ingredients
- •1 bunch fresh asparagus (about 1 pound or 450g), tough ends trimmed
- •1 tablespoon extra virgin olive oil
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly ground black pepper
- •1 lemon, cut into wedges for serving
- •2 tablespoons grated Parmesan cheese (optional, omit for pareve version)
Instructions
- 1
Preheat your outdoor grill or a indoor grill pan to medium-high heat.
- 2
Rinse the asparagus spears thoroughly and pat them completely dry with paper towels.
- 3
Place the trimmed asparagus on a baking sheet, drizzle with extra virgin olive oil, and toss to coat every spear evenly.
- 4
Season the asparagus generously with kosher salt and freshly ground black pepper.
- 5
Place the asparagus on the grill grates perpendicular to the bars so they do not fall through.
- 6
Grill for 6 to 8 minutes, turning occasionally with tongs, until the asparagus are tender-crisp and have nice char marks.
- 7
Transfer the grilled asparagus to a serving platter and immediately squeeze fresh lemon juice over the top.
- 8
Sprinkle with grated Parmesan cheese if desired, and serve hot.
💡 Chef tips
- To easily trim the woody ends, simply bend one spear near the bottom until it snaps naturally, then use it as a guide to cut the rest.
- If you do not have an outdoor grill, you can easily roast this in the oven at 400°F (200°C) for about 12 minutes.
- Keep this recipe strictly pareve by omitting the optional Parmesan cheese.
✅ How it should turn out
The finished asparagus should be bright green with appetizing charred grill lines, tender yet retaining a slight crisp bite, and smelling of smoky olive oil and fresh citrus.