Monday, May 21, 2012
This is the easiest thing ever but until a friend brought some asparagus to work to share, I had never, ever grilled any vegetables. I asked him how to cook it and he couldn't believe that I didn't know.
Now we do this all the time with asparagus and have expanded it to squash as well.
Rinse asparagus, snap off stems.
Pat them dry with a paper towel or kitchen towel.
Lay them on a plate and generously grind black pepper and sea salt over the veggie.
Let sit for a few, then drizzle extra virgin olive oil.
Place on grill and cook until slightly soft.
As soon as it comes off the grill, garnish with fresh shredded parmesan cheese.
Occasionally we use Lawry's Garlic Parsley Salt instead but still add cracked pepper.
You can cook the asparagus to the tenderness that you prefer. Half of us like it really soft and half like it still crispy.