A staple side dish that’s easy to make and hard to resist. Grilled asparagus spears are lightly charred and topped with the best parmesan and balsamic reduction, making them the ideal side for any main course.
Ingredients
- 1 bunch Asparagus, peeled if large
- Extra Virgin Olive Oil
- Parmesan, Shaved
- Balsamic Glaze
- Salt/Pepper
Instructions
EGG SET-UP: Direct Grill 350 degrees plus
TOOLS & ACCESSORIES RECOMMENDED: Tongs
1. Trim asparagus by cutting the stem end. Usually 2 inches
2. If large, lightly peel
3. Coat with olive oil salt and pepper
4. Lay on the grill grates paying attention to laying then cross ways so you don’t lose them into the fire
5. Using tongs, lightly turn these until they start to brown
*** be careful not to burn the buds ***
6. Remove, lay on a plate
7. Place some of the cheese on the asparagus and drizzle w/balsamic reduction