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Lemon Pepper Asparagus
When fresh California asparagus is in season, there’s really very little you need to do to make it delicious. A drizzle of olive oil, nice char from the grill and a generous sprinkle of lemon zest and freshly-cracked black pepper is all it takes to make a truly sensational (and sensationally easy) side dish. Serve with grilled chicken or fish and a chilled glass of California Sauvignon Blanc or California Chenin Blanc.
Pairs With
Yield: 4 Servings
Prep: 5 minutes | Cook: 5 minutes
Total Time: 10 minutes
Ingredients
- 1 pound (500g) fresh asparagus
- 2 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- Zest of 1 lemon
- ½ teaspoon freshly-cracked black pepper
Instructions
- Trim the ends off the tough, woody ends of the asparagus spears and lay in a single layer on a baking sheet. Drizzle with the olive oil and sprinkle with the salt. Toss to coat.
- Light a gas or charcoal grill to medium heat and brush the grill grates clean. Place the asparagus across the grill grates perpendicular to the bars so they don’t fall through and grill, turning frequently with tongs to lightly char the asparagus on all sides (about 5-6 minutes total).
- Remove the asparagus to a serving platter. Sprinkle with the lemon zest and black pepper. Taste a spear and season with more salt if needed. Drizzle a little more olive oil on top and serve.
Pairs With
