Grilled Asparagus

A simple and tasty addition to any meze platter, salad or starter.

Asparagus various widely in its colour, size, texture and taste; from white to green, fine to thick, firm to soft, and subtle to nutty. Whatever your selection, grilling the asparagus and serving with lemon juice, parmesan cheese and black pepper is delicious.

Diets for which Grilled Asparagus is suitable:

Diabetic, Gluten Free, Low Calorie, Low Fat, Nut Free, Paleo and Vegetarian.


Preparation: 5 mins | Cooking: 10-15 mins | Serves: 4 as starter

500 gm (1lb) asparagus
2 tbsp olive oil
2 tsp lemon juice
1/2 tsp black pepper, cracked
1/4 tsp salt
30gm (1oz) Parmesan cheese (You need a large block if you shave pieces, rather than grating, the cheese)


TRIM the asparagus. (To ensure you remove all the woody end, bend the asparagus at the lower end – it will naturally snap off – and retain the top of the spear. Do not waste the tough end: it is good for vegetable stock.)
HEAT the griddle pan and brush with olive oil.
ADD the asparagus spears and cook for approximately 3-4 minutes. (They will obtain a striped mark; the asparagus spears should remain quite firm).
TURN and repeat on the other side.
REMOVE, cool and cook second batch if you have more.
SHAVE small strips off the block of cheese using a peeler (or grater).
MIX remaining oil with the lemon juice, salt and pepper and adjust to your taste.
PLATE the asparagus, drizzle the dressing over the spears and top with the shavings of cheese.


– Serve as a starter with crusty bread.
– Good addition to a meze platter.
– A salad as part of a dinner or light meal.

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