Grilled Asparagus with Lemon Zest and Manchego

Sometimes the best things on the table are the simplest. This grilled asparagus takes about ten minutes from start to finish, and the combination of charred spears, bright lemon zest, and salty Manchego is quietly brilliant. It works alongside pretty much anything coming off the grill — a great one to have in your back pocket for summer entertaining or a midweek dinner when you want something a little bit special without a lot of effort.

Ingredients

• 500g asparagus, woody ends snapped off
• 2 tbsp olive oil
• Flaky sea salt and freshly ground black pepper
• Zest of 1 lemon
• 1 tbsp fresh lemon juice
• 50g Manchego cheese, finely grated or shaved with a vegetable peeler

Method

1. Preheat your gas grill to a high heat — you're looking for around 220–230°C at the grates. Give it 10 minutes to get properly hot.
2. Toss the asparagus in the olive oil and season generously with flaky sea salt and black pepper.
3. Lay the asparagus spears directly on the grill grates, perpendicular to the bars so they don't fall through. Grill for 3–4 minutes, turning once or twice, until you've got good char marks and the spears are tender but still have a little bite. Thicker spears may need an extra minute or two.
4. Transfer to a warm serving plate. Immediately zest the lemon over the top and squeeze over the juice.
5. Scatter or shave the Manchego over the asparagus and serve straight away while everything's hot and the cheese just starts to soften.

Originally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.