I just saw a back-to-school ad on TV and could hardly believe it! We’re already on the downhill slide to August. Sorry if that made you cringe. I’m with you. Anyone else suffering from the harsh reality of Summer going by too quickly? I am trying to hold onto this glorious time of year for as long as I can! Although, I do have a confession to make – I am already thinking about Fall and Winter recipes I am going to share with you guys and I can’t wait! Get excited!
I have been grilling a ton lately, but realized I am in desperate need of a new grill! This amazing small grill has caught my eye, since it is perfect for my little apartment balcony. I was really hoping it would go on sale during Prime Day or towards the end of the season, but to no avail! If I keep up my current grilling pace, I might just have to bite the bullet!
If you’re like me and running your grill on overtime right now, I urge you to make these grilled asparagus! They are in a marinade of fresh lemon juice and lemon zest, with a kick of garlic, making this a perfect Summery and light side dish. After the sprinkle of fresh parmesan, they are down right irresistible! Plus, they are easy to make – you literally toss everything in a Ziplock bag before grilling. IE cleanup is a breeze!
Serve grilled asparagus alongside a nice piece of fresh fish, chicken, or beef. I love them hot, but to be honest, I have been known to eat them straight out of the fridge as cold leftovers, too!
What are you guys looking forward to cooking these last few weeks of Summer?
Grilled Asparagus with Lemon, Garlic, and ParmesanPrint Recipe
- 36-42 asparagus spears (approximate 6-7 asparagus per person)
- ¼ cup oil, I use avocado oil
- ¼ cup fresh lemon juice
- 1 Tbsp fresh lemon zest
- 3 cloves garlic, crushed
- pinch of red pepper flakes
- 2 lemons cut in half
- salt and pepper to taste
Begin by mixing the marinade. Combine the oil, lemon juice, lemon zest, crushed garlic, red pepper flakes, salt and pepper. Whisk to combine, and set aside.
Wash and trim asparagus to remove any tough parts from the end, and equal in length. You can also use a vegetable peeler, starting about 1/3 of the way up the spear, and peel the entire end of the asparagus.
Using a large gallon Ziplock bag, add the asparagus and marinade. Zip, and toss to combine. Let asparagus sit at room temperature in marinade for 15-20 minutes.
Lightly rub the flesh side of the two cut lemons with oil to prepare them for the grill.
Pre-heat grill to medium heat. Carefully and slowly add asparagus to the grill, watching for flare-ups as you go. Reserve the marinade for serving. Also grill the four oiled lemon halves. Lower the grill lid, and cook for 3-4 minutes before rotating each spear so they get nice grill marks. You don’t need to flip the lemon halves. Cook for an additional 2-3 minutes or until the spears are tender. If your asparagus are larger, you may need to cook longer.
Remove the spears and lemon halves from the grill and let cool for 1 minute before drizzling with some of the marinade. Sprinkle with fresh grated parmesan cheese before serving.