Ingredients:

  • 1 large bunch (approx. 450 g) Asparagus Spears, medium thickness
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 teaspoon Kosher Salt (Flaky)
  • ½ teaspoon Freshly Ground Black Pepper
  • ½ teaspoon Garlic Powder
  • 1 medium Lemon (for zest and juice)
  • 2 tablespoons Fresh Parmesan Cheese, shaved or finely grated

Instructions:

  1. Prep the Asparagus: Wash the spears thoroughly. Snap off the tough, woody ends (the natural breaking point is usually about 1-2 inches from the bottom). Discard the ends.
  2. Seasoning: Place the prepared asparagus into a large mixing bowl. Drizzle with the olive oil. Toss gently until all spears are lightly coated.
  3. Flavour Base: Sprinkle with the Kosher salt, black pepper, and garlic powder. Toss again to ensure even distribution.
  4. Preheat the Grill: Heat the grill to medium-high to high heat (around 450°F / 230°C). Clean the grates thoroughly with a wire brush and lightly oil them to prevent sticking.
  5. Lay the Spears: Using tongs, arrange the asparagus spears on the hot grill grate. Lay them perpendicular to the grate bars to prevent them from falling through the gaps.
  6. The Quick Cook: Grill the asparagus for a total of 5 to 8 minutes, depending on thickness and desired char.
  7. Turn and Char: After 3–4 minutes, use tongs to turn the spears to promote even cooking and ensure a beautiful char on all sides. They should be tender-crisp.
  8. Remove: Transfer the grilled asparagus immediately to a clean serving platter.
  9. Zest and Juice: Grate the zest of half the lemon over the hot asparagus. Squeeze the juice of the entire lemon over the top.
  10. Garnish: Using a vegetable peeler, shave the Parmesan cheese liberally over the spears. Toss gently one last time and serve immediately.