Side Dish: Italy – Asparagi alla griglia con limone e Parmigiano a scaglie

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 6 min

Total 16 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (450 g) asparagus, woody ends trimmed
- 2 tbsp (30 ml) extra-virgin olive oil
- 1/2 tsp (3 g) kosher salt
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1 lemon, zested and juiced (about 1 tbsp (15 ml))
- 2 oz (50 g) Parmigiano-Reggiano, shaved
- Flaky sea salt (to taste)

Show original ingredient measurements

- 1 lb (450 g) asparagus, woody ends trimmed
- 2 tbsp (30 ml) extra-virgin olive oil
- 1/2 tsp (3 g) kosher salt
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1 lemon, zested and juiced (about 1 tbsp/15 ml)
- 2 oz (50 g) Parmigiano-Reggiano, shaved
- Flaky sea salt (to taste)

Instructions

1. Preheat a grill or grill pan to medium-high heat (about 400–450°F / 200–230°C). Pat the asparagus dry. In a bowl, toss asparagus with olive oil, kosher salt, and black pepper until evenly coated.
2. Arrange asparagus perpendicular to the grill grates (or in a single layer in the grill pan). Grill, turning occasionally, until bright green with light char marks and just tender, 3–6 minutes depending on stalk thickness.
3. Transfer the asparagus to a serving platter while still warm. Immediately sprinkle with lemon zest, squeeze the lemon juice over the spears, and toss gently to coat.
4. Scatter the shaved Parmigiano-Reggiano over the asparagus, finish with a light sprinkle of flaky sea salt, and serve at once.