I LOVE asparagus! And grilling it just makes it that much better to my taste buds.  You can use the oil mixture in this recipe for any vegetables you would like to grill; adjust the timing based on the thickness of the veggie!


16 stalks fresh asparagus (no canned allowed)

3 tablespoons olive oil

1/4 teaspoon kosher salt

1/4 teaspoon each of the following (omit what you don’t like!):  Black pepper, garlic powder, onion powder, paprika (I used smoked paprika), and chipotle powder.

1 small block of Parmigiano-Reggiano (enough to get 20-30 slivers of shaved cheese)

1 tablespoon good quality balsamic vinegar (I used a fig-infused balsamic in mine.)

3 tablespoons of crumbled, cooked prosciutto (optional)


Remove dried ends of asparagus. Wash and dry asparagus and place into a large, gallon-sized, plastic baggie.

In a separate bowl, combine the olive oil, kosher salt and the ¼ teaspoons of all the spices. Pour the oil mixture into the plastic bag with the asparagus. Seal bag and coat asparagus with oil mixture. Set aside until ready to grill.

Grilled Asparagus:

Heat grill and use either a veggie grill tray or a large disposable tin foil tray, to prevent the vegetables from falling into the grill. Once heated, add the asparagus to the tray and grill until cooked to your preference.

Remove asparagus to a serving platter. Drizzle with balsamic vinegar, cheese shavings, and crumbled prosciutto. Serve immediately.

Serves two adults (my kids won’t touch it, so more for me! Yay!)

To find a veggie grill tray, Click Here: Vegetable Grill Tray

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