When you feel like grilled asparagus with all the trimmings, try this recipe.  It’s simple but fancy enough to serve to your VIP guests. The sweetness of the grilled asparagus is perfectly balanced by the bitter arugula and rich Parmagiano Reggiano cheese.  I like it best served while the asparagus is still warm—it also makes a mean pasta entrée when tossed with a box of cooked penne and chunks of grilled chicken.

Ingredients

1 large bunch thick-stemmed asparagus, cleaned and trimmed

2 bunches or 4 cups arugula cleaned

1 handful edible flowers, optional

1/2 cup olive oil, plus more for brushing on asparagus

Juice of one large lemon (approx. 3 tablespoons) Zest of ½ lemon

Sea salt and freshly ground black pepper to taste

1 pound chunk Parmesan cheese, curled (see tip)

Methods/steps

Grilling Method: Direct/Medium Heat

Clean and trim asparagus, coat lightly with olive oil, season with salt and pepper and set aside. Meanwhile, clean arugula and remove excess stems, dry and set aside. If using flowers, brush gently to clean and set aside.

Thirty minutes before you want to serve the salad, grill asparagus. Place each spear crosswise on cooking grate for 8-10 minutes, turning to expose all surfaces. While the asparagus is on the grill, make the dressing by whisking the lemon juice and olive oil, add the lemon zest , salt and pepper. Remove asparagus from grill and while still warm, toss with arugula and dressing (this will wilt the arugula). Sprinkle with edible flowers, if desired, and divide among 4 plates. Top with Parmesan curls, serve and stand back for the applause!

Tip: Use a sharp vegetable peeler (OXO makes a great one) to make the curls. Peel the (curls) the side of fresh Parmesan cheese for best results.

ALL RECIPES ©ELIZABETH KARMEL 2020