Grilled Asparagus with Shaved Parmesan and Morsel Crumble

Serves 4. These are so simple.  The only thing to watch is that they don't overcook.  It is a quick process so, stay with them and make sure they are the last thing done before serving.

For perfect grilled asparagus every time:

Cut off the woody ends. Trim the bottom inch or so off each spear with a potato peeler. The ends the part that tends to be tough. Season your asparagus generously with the olive oil, lemon zest, salt and pepper. Don’t be afraid, the last thing you want is a bland spear. 

Let your grill (or pan) preheat. It should be HOT, so that you hear a sizzle as soon as the asparagus hits the grate. This is where that char comes from. 

Now be patient. If the stalks are big, they might take longer to cook and would benefit from placing a cover on them to steam while cooking. The asparagus is ready when you can easily pierce the middle with a fork.

Plate your spears, shave the Parmesan and crumble your choice of morsels over them. So simple and so satisfying. I usually keep a container of the larger leftover pieces of morsels from all the flavors for just this type of recipe.

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