Grilled Asparagus with Lemon, Parmesan and Toasted Breadcrumbs

Steps

1. Step 1

   Heat the grill to medium-high, about 450°F, with the grate scraped clean. If you have a grill basket or perforated grill pan, set it on the grate to heat too.

   10 min · 450°F

2. Step 2

   Meanwhile, make the breadcrumbs: warm the olive oil in a skillet over medium heat, add the breadcrumbs and stir often until they are golden and crisp, 4 to 5 minutes. Add the garlic and salt and cook, stirring, just until fragrant, about 30 seconds. Scrape onto a plate right away so they stop cooking.

   6 min

   • 3 tbsp olive oil
   • 1 cup coarse fresh breadcrumbs, torn from day-old crusty bread
   • 2 cloves garlic
   • 1/4 tsp kosher salt
3. Step 3

   Toss the asparagus on a sheet pan with the olive oil, a good pinch of salt and a few grinds of pepper, rolling the spears so each one is lightly coated.

   3 min

   • 1 1/2 lb thick asparagus spears
   • 1 tbsp olive oil
   • kosher salt
   • black pepper
4. Step 4

   Lay the spears crosswise on the hot grate, perpendicular to the bars so they can't fall through. Grill, turning with tongs every couple of minutes, until charred in spots and just tender when pierced with a knife tip, 6 to 8 minutes for thick spears.

   8 min

   • 1 1/2 lb thick asparagus spears
5. Step 5

   Pile the asparagus on a platter. Scatter over the Parmesan while the spears are still hot, then the breadcrumbs, the lemon zest and the parsley. Serve with lemon wedges for squeezing.

   • 1 cup coarse fresh breadcrumbs, torn from day-old crusty bread
   • 1 lemon
   • 1/3 cup Parmesan
   • 2 tbsp flat-leaf parsley

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026