Recipe by Cathy Kerton-Johnson
An easy Italian starter. If you want to go fancy, wrap little bunches of the cooked asparagus in parma ham!
Top Review by Outta Here
Very easy, basic recipe. This was most likely our last grilled asparagus of the year (it was COLD at that grill! :) ) and glad we had this one. We both thought the cheese was not needed, or perhaps it should have been grated instead of shaved, but that didn't detract from the overall recipe. Made for Fall 2011 PAC game.
- 24 asparagus spears
- 1 tablespoon extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 50 g parmesan cheese