Grilled Asparagus with Lemon and Parmesan

Method

1. Choose thicker asparagus spears, which hold up on the grill better than thin ones without falling through the grates or overcooking. Rinse and dry the spears well.

2. Snap off the tough woody ends by bending each spear near the bottom until it breaks naturally at the tender point. Alternatively, line them up and cut off the bottom inch or two.

3. Toss the asparagus with the olive oil, kosher salt, pepper, and grated garlic on a sheet pan until evenly coated. The oil helps them char and keeps them from sticking.

4. Heat the grill to medium-high and make sure the grates are clean. Lay the spears crosswise to the grates, or use a grill basket, so they do not fall through.

5. Grill for about 6 to 8 minutes total, rolling the spears every couple minutes, until they are charred in spots and just tender. They should still have a slight bite, not be limp.

6. Test a thick spear with the tip of a knife; it should slide in with a little resistance for tender-crisp. Pull them off before they turn soft and mushy.

7. Transfer the asparagus to a platter and immediately squeeze the juice of the lemon half over the hot spears. Adding the lemon while hot lets the flavor sink in.

8. Let the dressed spears sit for a minute so they absorb the lemon and settle after their time on the grill. This brief rest lets the flavors come together before the cheese goes on.

9. Shower the warm asparagus with the grated Parmesan so it softens against the heat, then finish with a pinch of flaky sea salt. Serve with the lemon wedges on the side.

Cooking times vary by equipment -- cook to temperature and to taste.