Wednesday, May 30, 2007

Grilled Asparagus with Double Lemon and Parmesan


Not that anyone has ever complained, but sometimes I wonder if my faithful readers ever notice that a lot of my recipes are variations on a theme presented in an earlier recipe? Since this site is more than anything a reflection of the way I personally cook and eat, now you know that not only do I have a hard time following a recipe, but when I do find a recipe that's a total keeper, like Grilled Asparagus with Parmesan, I'm already starting to think of ways to "improve" it as soon as the first version is finished.

So this variation-on-a-theme recipe came about on a night when I was cooking some of Utah's own Colosimo's Sausage on the grill. When I went to get it out of the fridge I spotted some asparagus and decided to grill the asparagus too. I also had a big basket of lemons on the counter, and possibly I was thinking of the over-the-top flavor of the Stir-Fried Green Beans with Lemon, Parmesan, and Pine Nuts I made not too long ago. Or maybe it was this perfect asparagus that popped into my head. Anyway, whatever the reason I grilled the asparagus, tossed it with lemon zest and juice, tossed again with parmesan, and proceeded to gobble up about a third of a pound of asparagus, it was that good.


Grilled Asparagus with Double Lemon and Parmesan
(Makes about 4 servings, recipe created by Kalyn)

Ingredients:
1 pound asparagus
1 T extra-virgin olive oil
salt/pepper to taste (I only used pepper)
zest of one lemon, about 1 tsp.
juice of half a lemon, about 1 T
about 1/3 cup freshly grated Parmesan cheese


Instructions:
Preheat charcoal or gas grill to medium high (you can only hold your hand over it for a few seconds at that heat.)

Put grill-top pan or grilling basket on top of grill while you prepare asparagus. Break one piece of asparagus to see where the tough part of the stem starts, then trim ends of asparagus all to that length. Cut aspargus on the diagonal into pieces about 3-4 inches long and place in ziploc bag. Put olive oil into bag and sprinkle in a little salt and pepper, then mix asparagus around in the bag until it is well coated with olive oil.

Pour asparagus into hot grill pan and grill, turning every 2 minutes, until asparagus is getting browned edges and is barely tender-crisp. Cooking time will vary depending on your grill, but I cooked mine about 10 minutes.

While asparagus is cooking on the grill, zest the lemon and squeeze the juice, saving each separately. Grate Parmesan cheese into a small bowl. When asparagus is as done as you'd like it, place it in a large bowl and toss with lemon zest and lemon juice. Then sprinkle with freshly-grated Parmesan, toss again and serve immediately. If you're cooking this for guests, get ready for compliments.

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South Beach Suggestions:
This is a perfect side dish for any phase of the South Beach Diet. For a super-healthy phase one dinner, serve it with Greek Salmon and Grilled Mushrooms. For phase two or three you could replace the mushrooms with something like Curried Rice and Red Lentils.

More Asparagus Love:
Lightly Steamed Asparagus with Basil Vinaigrette
Slow Roasted Asparagus (all phases)
Roasted Asparagus with Garlic (all phases)
Asparagus with Basil Pesto (all phases)
Roasted Asparagus and Mushrooms with Spike Seasoning

15 comments:

millufe said...

Hi Kalyn, looks sooooo delicious.i have a bunch of asparagus, lemon and parmesan! I will cook it right away. Recently, it is very hot in Japan, so i don't have much appetite.

Lydia said...

I love asparagus with lemon, and asparagus with parmesan -- so I know that all three together will be wonderful! Thanks for the recipe.

christine (myplateoryours) said...

I admire your innovations. I get stuck on something I love and make it over and over again -- usually the same way, for fear I won't love it as much if I tinker.

Patricia Scarpin said...

Kalyn,
I'm hypnotized by the words "lemon" and "parmesan", in the same phrase with "double". :)

It looks so good!

Rose said...

I love aspargus with parm - the double lemon will be an interesting twist. It looks delicious!

Maria said...

I like that you play around and tweek your recipes! They always look fabulous...especially this one! Asparagus is my favorite!

Amy said...

Lemon and parmesan sounds delicious on asparagus. This is a great recipe for grilling season!

Kalyn said...

Millufe, hope you like it and that the heat doesn't get to you too much. When it gets really hot like that in Utah, I stay in the air-conditioned house a lot!

Lydia, you're welcome. It was a great combo.

Christine, I have a couple of recipes I make over and over the same, but not many! I'm not that good at commitments, period!

Patricia, I'm noticing a lot of my favorite veggie recipes have "double" lemon, zest and juice.

Rose, thanks. I loved it.

Maria, I can make it when you guys come for dinner.

Amy thanks. There's nothing like veggies on the grill.

Holler said...

Hi, The asparagus looks great!
And I appreciate the link to vegetables and vegetarian dishes, those will come in handy!

Erin S. said...

Ack. I wish it was 6 pm instead of 9:30 pm and that I had some asparagus in the fridge. Must stop working late so I can get home and try your asparagus recipes--I think I have them all bookmarked!!

joey said...

Looks lovely Kalyn! Similar to what I'm having for dinner...asparagus with lemon thyme garlic butter :)

Kalyn said...

Holler, you can also get to the vegetables page any time from the recipe index in the left sidebar. I like having them more organized.

Erin, isn't asparagus just the best.

Joey, lemon thyme garlic butter on asparagus sounds heavenly.

Kristen said...

We love asparagus. I haven't thought about adding lemon to it...what a delicious idea!

janelle said...

Yum: my son was asking me about some of my favorite foods, and grilled asparagus was on the short list!

I make mine with lemon, zest and olive oil, but next time will be adding parmesan!

Thanks Kalyn!

Kalyn said...

Kristen and Janelle, hope you like it. My brother just told me you could put lemon and parmesan on anything and it would taste good.

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