Augusta Pine Tree Spears
Fresh asparagus spears grilled until tender with just the right char, then finished with lemon zest, shaved Parmesan, and a drizzle of olive oil. Crisp, bright, and plated with purpose.
Ingredients
- 1 bunch thick asparagus, trimmed
- 1 tbsp olive oil
- Zest of 1 lemon
- Juice of ½ lemon
- ¼ cup shaved Parmesan cheese (use good quality)
- Kosher salt & black pepper, to taste
Instructions
- Preheat grill to medium-high heat.
- Toss asparagus in olive oil, salt, and pepper.
- Grill for 3–5 minutes, turning occasionally, until slightly charred and just tender.
- Remove from grill and immediately squeeze with lemon juice. Top with lemon zest and shaved Parmesan.
- Serve warm or at room temperature.
Chef Paddy’s Tips
- Trim the Ends: Snap or cut off the woody bottoms for even, tender bites.
- Use Thick Spears: Thicker asparagus holds up better on the grill and gives you that perfect bite.
- Don’t Walk Away: Grill fast, watch closely—you want char, not mush.
- Finish Fast: Hit the asparagus with lemon juice and Parmesan immediately while hot so it soaks in and melts slightly.
- Serve with Anything: Perfect next to grilled steaks, chicken, fish, or even tucked into a warm salad.
Let’s cook with heart and hustle.
