Grilled asparagus

with olive oil, lemon and Parmigiano Reggiano DOP

- 200g green asparagus
- 1 lemon
- olive oil
- sea salt
- freshly ground black pepper
- 30g Parmigiano Reggiano DOP

People: 2
Preparation time: 10min 
Cooking time: 5min
Difficulty: easy

 

Heat a large dry griddle and grill the asparagus (with the tough ends removed) on both sides until nicely marked.
As soon as the asparagus is ready, put it onto plates and dress with a good squeeze of lemon juice and three times as much olive oil, you can also use lemon zest. Season with sea salt and freshly ground black pepper to taste.
Take the Parmigiano Reggiano cheese and shave some over the asparagus with a speed peeler.

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