Ingredients:

  • 1 pound (450g) fresh asparagus, thick spears preferred, ends trimmed
  • 2 tablespoons (30ml) olive oil, extra virgin
  • 1 lemon, zested and juiced
  • 2 cloves garlic, minced (about 1 teaspoon)
  • ¼ teaspoon (1.5 ml) red pepper flakes (optional, for a little kick)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon (15ml) grated Parmesan cheese (optional, for garnish)
  • Fresh parsley, chopped (optional, for garnish)

Instructions:

  1. Trim the tough ends of the asparagus spears. A good test is to gently bend a spear; it will naturally snap where it starts to become tough.
  2. In a mixing bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, and red pepper flakes (if using). Season with salt and pepper.
  3. Place the asparagus in the mixing bowl and toss gently to coat evenly with the vinaigrette.
  4. Preheat your BBQ grill to medium-high heat (about 375-400°F or 190-205°C). Make sure the grates are clean.
  5. Place the asparagus spears perpendicular to the grill grates to prevent them from falling through. Grill for 5-7 minutes, turning occasionally, until tender-crisp and lightly charred. The cooking time will vary depending on the thickness of the asparagus and the heat of your grill.
  6. Remove the asparagus from the grill and arrange it on a serving platter. Sprinkle with grated Parmesan cheese and chopped parsley, if desired. Serve immediately.