📝 About This Recipe
Elevate the humble spring vegetable into a sophisticated snack that balances smoky char with bright, citrusy acidity. This recipe utilizes high-heat grilling to caramelize the natural sugars in the asparagus, while a finishing touch of aged Parmesan and toasted pine nuts adds a luxurious depth. It is a quintessential celebration of seasonal produce, perfect for a light afternoon bite or a vibrant appetizer.
🥗 Ingredients
Main Ingredients
- 1.5 pounds Fresh Asparagus (medium-thick spears, woody ends trimmed)
- 3 tablespoons Extra Virgin Olive Oil (high quality for best flavor)
- 1 teaspoon Kosher Salt (or to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Lemon-Garlic Infusion
- 3 cloves Garlic (very finely minced)
- 1 tablespoon Lemon Zest (from approximately one large lemon)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/4 teaspoon Red Pepper Flakes (optional, for a subtle heat)
Garnish & Finishing
- 1/4 cup Parmesan Cheese (freshly shaved into ribbons)
- 2 tablespoons Pine Nuts (lightly toasted)
- 1 tablespoon Balsamic Glaze (for drizzling)
- 1 tablespoon Fresh Flat-Leaf Parsley (finely chopped)
👨🍳 Instructions
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1
Preheat your grill to medium-high heat (approximately 400°F/200°C). Ensure the grates are clean and lightly oiled to prevent sticking.
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2
Wash the asparagus spears under cold running water and pat them completely dry with a clean kitchen towel; moisture is the enemy of a good sear.
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3
Trim the woody ends of the asparagus by finding the natural breaking point (snap one to see where it yields) or simply slice off the bottom 1.5 inches.
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4
In a large rimmed baking sheet or shallow dish, toss the asparagus spears with the extra virgin olive oil until every spear is evenly coated.
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5
Sprinkle the salt, cracked black pepper, and red pepper flakes over the spears, tossing once more to distribute the seasoning.
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6
In a small bowl, whisk together the minced garlic, lemon zest, and lemon juice to create a finishing infusion.
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7
Place the asparagus spears onto the grill grates, arranging them perpendicular to the bars so they don't fall through.
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8
Grill the spears undisturbed for 3-4 minutes to develop deep, dark grill marks on the first side.
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9
Use tongs to roll the spears over. Grill for an additional 3-4 minutes on the other side until they are tender-crisp and slightly charred.
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10
During the last 60 seconds of grilling, brush the lemon-garlic infusion over the spears. This prevents the garlic from burning while allowing the flavor to bloom.
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11
Remove the asparagus from the grill and transfer them immediately to a warm serving platter.
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12
While still hot, scatter the toasted pine nuts and fresh parsley over the top.
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13
Layer the shaved Parmesan ribbons over the spears, allowing them to slightly soften from the residual heat.
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14
Finish with a light drizzle of balsamic glaze for a sweet-tart contrast and serve immediately.
💡 Chef's Tips
Choose medium-thickness spears; very thin ones will overcook too quickly, while jumbo spears may require a minute of blanching first. Always zest your lemon before juicing it; it’s much easier to handle a whole fruit. If using a gas grill, keep the lid closed as much as possible to maintain a high ambient temperature. To toast pine nuts, place them in a dry pan over medium heat for 2-3 minutes until golden and fragrant, shaking constantly. Avoid over-salting early on, as the Parmesan cheese will add a significant salty punch at the end.
🍽️ Serving Suggestions
Pair with a chilled glass of Sauvignon Blanc or a crisp Pinot Grigio to complement the lemon notes. Serve alongside a bowl of whipped feta or a creamy Greek yogurt dip. Accompany with grilled ciabatta slices rubbed with a raw garlic clove. Works beautifully as a side to grilled salmon or roasted lemon chicken. For a vegan option, swap the Parmesan for nutritional yeast or a sprinkle of flaky sea salt and toasted walnuts.