Great recipe and great follow up tips. I like to first cut the white ends off, about an inch. then put in a zip lock bag with lots of olive oil and pepper with a few splashes of basalmic vinegar. Place on a mesh vegetable tray on the grill with the tips on low heat and the ends on medium high heat. This cooks them evenly. Jostle them occasionally. After ten minutes they are ready. Put them on a plate and cover them with shredded parmesan cheese. Place in the microwave for 45 seconds and serve. Delicious. Thanks for the recipe.

Reviewed On: Jul. 14, 2009