Spring is in the air! Crisp asparagus spears are one of the first vegetables we can welcome at the farmers’ market this season, so here’s an easy side dish that will showcase their delicate flavor perfectly.
Grilled Asparagus with Rosemary Oil & Parmesan
1/2 tsp. chopped rosemary
2 Tbs. extra-virgin olive oil
2 to 2 1/2 lb. asparagus, tough ends removed
1/4 cup freshly grated Parmesan cheese
In a small bowl, mix together the chopped rosemary and the olive oil. Cover and let sit for at least 1 hour.
Prepare a gas or charcoal grill for direct grilling over high heat (or use a stovetop grill pan). Oil the grill rack.
Bring a wide, shallow saucepan of salted water to a boil. Add the asparagus and boil until tender but still crisp, 2 to 4 minutes. Drain and immerse in a bowl of ice water. When cool, drain and pat dry with a kitchen towel.
Put the spears on a baking sheet and drizzle evenly with the rosemary oil and season with salt.
Grill the asparagus (if using a grill, take care to place them across the bars so they don’t fall into the fire) until they blister, 1 to 2 minutes on each side.
Transfer to a platter and sprinkle with the cheese. Serve right away. Serves 4.