Girl Meets Grill

Yes, this is me trying to be like Bobby Flay. Ha! But I can grill up some asparagus. This is an extremely versatile little dish that can be served chopped up as a salad, on little toast rounds, or just left to sit and look pretty. It's one of Daddy's own.

You can just use a fruit peeler to shave the parmesan over the asparagus and it takes but a moment. As an appetizer, you can put some olive oil on toast rounds and serve it up like a bruschetta; or you can leave the asparagus whole and just put the cheese on top. Lastly, you can chop it up and toss it like a salad.

Balsamic Asparagus
Serves 4-6
1 bunch of asparagus
2 tablespoons of olive oil
1 tablespoon basalmic vinegar
Parmesan shavings, to taste

Break off the ends of the asparagus and shave the stocks if desired.

Toss the asparagus in a platter with the olive oil, salt, and pepper. Transfer to a hot grill and cook until crispy and grill marks appear.

Remove asparagus from grill and, using the same platter with oil in it, toss in balsamic vinegar until well coated. Shave parmesan cheese on top. Serve warm or at room temperature.