Charred Asparagus with Lemon and Parmesan

What you need

• 450 g (1 lb) asparagus, 1 bunch
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper, freshly ground
• 1/2 lemon
• 25 g (1/4 cup) parmesan, finely grated

Method

Restated from the original video

1. 1

   Heat a grill or ridged grill pan to medium-high.

2. 2

   Rinse the asparagus and pat it dry. Snap off the woody ends where the stalks bend naturally.

3. 3

   Toss the spears on a tray with the olive oil, salt and black pepper until every one is coated.

4. 4

   Lay the asparagus across the grates, crosswise so the spears cannot slip through.

5. 5

   Grill, rolling the spears once halfway, until marked with dark stripes and just tender when pierced, 4-6 min. Thick spears need the longer time.

6. 6

   Move the spears to a platter and squeeze the lemon half over them.

7. 7

   Scatter the parmesan on top while the asparagus is still hot and serve.

Imported from stefaniemullen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.