Reviewed: Mar. 31, 2013

This is a really good asparagus recipe, and it didn't take too long to make, either. It is very tangy and delicious. I think we would definitely make this again! Thanks for the recipe!

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2 users found this review helpful

Reviewer:

Mykaela

Cooking Level: Intermediate

Home Town: Fossil, Oregon, USA

Living In: Oak Harbor, Washington, USA

Reviewed: Apr. 22, 2012

I make asparagus on the grill often but I've never cooked it directly on the grate. This was fun to make! After coating them with the olive oil and lemon juice I seasoned them with fresh cracked pepper and smoked sea salt. I turned them as they cooked and I liked the appealing charred look they took on, while still maintaining their crisp/tender texture. I don't care for Parmesan on asparagus myself, so I didn't taste this - but judging by Mrs. Spunky's dinner plate this must have been pretty good.

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5 users found this review helpful

Reviewer:

Spunky Buddy

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Apr. 2, 2012

This recipe is similar to how I always make my roasted asparagus. I always wait to add the parmesan cheese at the end when they are done along with some more lemon juice drizzled over! Also while roasting or grilling, add in some chopped garlic, yumm.

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4 users found this review helpful

Reviewer:

pink

Cooking Level: Intermediate

Home Town: Aurora, Indiana, USA

Living In: Moores Hill, Indiana, USA

Reviewed: Mar. 22, 2012

Excellent and fresh...used pecrino romano cheese and the zing from the lemon juice was just perfect....served with grilled chicken and tossed salad...thanks!

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1 user found this review helpful

Reviewer:

SLJ6

Cooking Level: Expert

Reviewed: Mar. 22, 2012

I broiled it in the oven for 4 minutes. Came out done but still crispy. Very good.

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2 users found this review helpful

Reviewer:

Hannen1

Cooking Level: Expert

Home Town: Butler, Pennsylvania, USA

Living In: Houston, Texas, USA

Reviewed: Mar. 4, 2012

This an excellent way to cook veggies. I do it in the oven on a sheet pan lined with foil under the broiler. It works with Asparagus, Cauliflower, Broccoli, Brussel sprouts, Potatoes, etc. This is a basic procedure in my kitchen. I use this for stews, soups and pasta sauces. It adds a wonderful flavor to any dish or just by itself as a side dish. Try it you'll like it!

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4 users found this review helpful

Reviewer:

70w31

Cooking Level: Intermediate

Home Town: Oxford, Michigan, USA

Living In: Tampa, Florida, USA

Reviewed: Feb. 29, 2012

Nice easy - fast recipe. We love grilled asparagus. I like garlic but not everyone does. I used a grill topper so the asparagus didn't fall through the grates . This is a great spring treat.

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14 users found this review helpful

Reviewer:

Baking Nana

Cooking Level: Expert

Living In: Corona, California, USA

Reviewed: Feb. 27, 2012

add crumbled bacon and it is awesome

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14 users found this review helpful

Reviewer:

Cheryl Dressler

Reviewed: Feb. 25, 2012

Am giving your tasty recipe a four star rating. Would have given it a five had you punched up the flavor by marinating the asparagus first. To marinate: Place the asparagus in a shallow baking dish, triple the lemon juice and olive oil, drizzle over the asparagus and marinate at room temperature for one hour, turning about three or four times. Then drain off the marinade and toss with the parmesan to coat. Be sure to use fresh Parmesan instead of the jarred type that has added salt and chemicals to keep it from lumping during storage. If your grill doesn't have a grill plate use two bamboo skewers instead of one to thread asparagus spears for easy turning and to help keep the asparagus from slipping through the bars. Heck, whether you have a grill plate or not use the skewers for easy turning ;-) If you're a garlic and lemon flavor lover add one teaspoon of minced garlic to the lemon and oil marinade.

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46 users found this review helpful