5-Ingredient Side Dish: Grilled Asparagus with Rosemary Oil & Parmesan

Cook, In Season, Spring

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.

5 comments about “5-Ingredient Side Dish: Grilled Asparagus with Rosemary Oil & Parmesan

  1. jane

    Where may I find a vegetable peeler, with grater, like the one in the corner of your image? It’s identical to one my mom had. I’d love to find another. Many thanks.

  2. Victoria

    1. The desirable dish i personally enjoyed was the spicy chicken breasts. There was a perfect amount of paprika added and it created a spicy sensation, which i loved. People in my group would disagree, but i personally enjoy spicy foods. The spicy chicken was also warm when it was served, so that made my experience that much worth my while! It was served with confidence , which showed that they really knew the spice they were working with. Kitchen 5 did great and i definitely would make this on my own at home.
    2. The chicken was super spicy. I’m sure more than enough paprika was added to the dish as well as the cayenne and black pepper. The cayenne and black pepper enhanced the spicyness to the dish, which is why I loved it so much. The paprika and both peppers seeped into the chicken so all of the flavors blended well. It wasn’t seasoning sprinkled on top of chicken.
    3. Even though I enjoyed the amount of paprika used, I think that kitchen 5 could’ve been a little more reasonable. Most people, as I can recall, thought it was either intolerable or too much to their liking. As a cook, you should be able to create foods that are fit for everyone and not one person’s standards. I also think that the chicken should’ve been cooked longer because it was cold when it was served. Everyone likes a nice, hot meal!


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