Asparagus is just made for the BBQ, whether you are cooking over a Konro grill or an Asado setup. It cooks quickly over high heat, taking on light char and a subtle smokiness while keeping its natural bite. This recipe keeps things simple, letting the fire do most of the work, with a finish of parmesan and lemon to bring balance and sharpness. The cheese melts slightly into the hot asparagus, while the lemon adds freshness and cuts through the richness. It is quick to prepare, easy to cook alongside other dishes, and works perfectly as a clean, bright side straight from the grill.
Ingredients
- 1 bunch asparagus, woody ends trimmed
- 1 to 2 tbsp olive oil
- 30g parmesan, finely grated
- 1 lemon, halved
- Black pepper
- Sea salt
Method
1. Get the grill ready
Set up the BBQ for high, direct heat.
2. Prep the asparagus
Toss with olive oil and a pinch of salt.
3. Grill hot and fast
Lay the asparagus across the bars.
Cook for 3 to 5 minutes, turning occasionally, until lightly charred but still with some bite.
4. Char the lemon
Place the lemon halves cut side down on the grill.
Cook until caramelised and slightly blackened.
5. Finish
Transfer the asparagus to a plate.
Grate over the parmesan while still hot so it melts slightly.
Squeeze over the charred lemon.
Finish with black pepper and a little extra salt if needed.
Serve this alongside our surf and turf for a simple way to round out the grill. The freshness of the asparagus cuts through the richness perfectly and brings everything together on the plate.
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