Asparagus is one of my favorite grilled vegetables. It is so easy and just about everyone who tries it likes it as much as we do. Every time I share a picture of this dish on Instagram or Twitter people love it too. Here is how we make it.
Grilled Asparagus with Balsamic Vinegar and Fresh Parmesan
- 1 bunch fresh asparagus, tough ends removed (I prefer very thin asparagus)
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and freshly ground pepper to taste
- Freshly grated or shaved Parmesan cheese (no green can for this please)
Place washed and trimmed asparagus in shallow bowl and toss with the olive oil, balsamic, salt, and pepper. You can do this up to an hour or so ahead of when you want to cook it. Just set it aside until you are ready – we do not refrigerate. Remove asparagus from bowl, leaving the oil and vinegar and place asparagus in grilling skillet (those skillets with lots of holes in them to use on the grill) and cook over high heat on your grill for 5 – 6 minutes, tossing frequently. When the asparagus is done return to the shallow bowl with reserved oil and vinegar. Toss to coat again. Quickly top with freshly grated or shaved Parmesan cheese. Serve.
As I mentioned, I prefer skinny stalks of asparagus, but you can do the same with thick if that is what you like. You will increase the cooking time a bit though and maybe not over high heat the entire time. You can also half or quarter lengthwise really thick stalks. For the Parmesan cheese do not use the Kraft cheese in the green can for this recipe. I have nothing against it, but it is not the right thing for this. At your grocery store you should be able to find wedges of Parmesan cheese. Buy that and shred/grate it finely (like you see in my photo above) or you can use a vegetable peeler to make thin shavings of the cheese also. The taste is really very different and worth the extra money. Our asparagus just ends up in a pile, but if you want to be fussy you can take the time to make sure it is all still facing the same way – we just don’t find that necessary though.
We serve this as a side dish for steak and chicken often. If you have leftover (you won’t though unless you make extra) it is good cold the next day to just nibble on or added to a nice salad.