1 pound medium to thin asparagus, woody stems snapped off and discarded
2 tablespoons olive oil
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup grated Parmesan cheese, preferably fresh

Preheat the grill to high.

Toss the asparagus with the olive oil, salt and pepper in a medium bowl.

Grill the asparagus spears (in batches, if necessary, depending upon the size of your grill) for about 7 minutes until they have taken on grill marks and are tender.

Serve hot or at room temperature, sprinkled with the Parmesan.

Serves 4

Molly,

I do this all the time. I have a vegetable cooker for my grill. It is black, with perforations on all the metal. Each hole is about 3/8 inch - big enough for grean beans to get through sometimes. Sides are at an angle, about 2" tall.

I do this mainly with asparagus or green beans, though zucchini is an option. I just put the vegies in the cooker, drizzle on the good olive oil, a little salt and pepper, and put that on the grill when there are about 7 minutes left. The cooker is nice because I can grab it with a hot pad holder or some tongs and give a shake and roll the vegies.

I don't usually add the cheese, just to keep the fat down. I usually get plenty of that when I am cooking.


Dave

Thanks Molly, I love asparagus, I will definitely give this a try.

Dave, I think I have one of those, I have never used, will have to dig it out and use it. Thanks for the idea also.

Crystal