My family loves roasted asparagus, and we eat it often during the summer to compliment grilled steaks and chicken. The recipe is likely familiar, but if you cook it on the grill with your meat you can avoid heating the kitchen.
Take a bundle of asparagus stalks and wash them. Then, grasping them at either end, bend until they snap. The part that snaps off is where the asparagus would have likely been too tough to ever get tender enough to eat. Or you can cut the stalks at the point where they begin to lighten.
Roll out a wide piece of aluminum foil and lay the asparagus in a single layer. Drizzle with a couple tablespoons olive oil. Sprinkle with parmesan cheese, salt, and pepper to taste. Garlic powder and a little lemon juice are optional. Using your hands, roll and mix the ingredients until all the pieces of asparagus are coated […]