Italian Grilled Asparagus with Lemon

Italian Grilled Asparagus Recipe Donatella Arpaia


  • 2 lbs medium size asparagus, trimmed
  • 1 tsp lemon zest
  • 1 tsp EVOO
  • Himalayan sea salt & freshly ground pepper to taste


  • Add asparagus to a pot of boiling salted water and blanch for one minute. Using tongs remove, place in ice bath. When cooled remove and pat dry.
  • Prepare a hot charcoal or gas grill and put spears on rimmed baking sheet.
  • Drizzle with teaspoon of EVOO and a generous pinch of Himalayan salt and freshly ground pepper for added brightness.
  • Grill until the aspagus develops grill marks, remove from heat, and add some lemon zest and freshly shaved Parmesan cheese to serve.

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