I love grilled veggies, I love asparagus and we all know that cheese makes everything better. I have been seeing the large asparagus spears in the grocery store a lot recently and they were so tempting that I had to buy a package and play with them on the grill. I am so glad I did, there nutty flavor went so well with the bright lemon juice and rich Gorgonzola cheese. This is an easy side that you can whip up on the grill that is so rich and flavorful. Pair your grilled asparagus with a nice steak and rich red wine. It will be heavenly. If you can’t find the thick asparagus only the pencil thin ones you can still use these flavors just skip the peeling and grill them very quickly just until tender.
Grilled Asparagus with Gorgonzola
Ingredients
- 1 Large Bunch Thick Asparagus
- 4-6 oz Gorgonzola Cheese Crumbled
- 1 Lemon
- Olive Oil
- Salt & Pepper
- Dry Garlic
Instructions
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Get your grill or grill pan heating while you prep the Asparagus. Rinse the asparagus and chop off the woody stems. On the thick spears you can see the color difference between the nice green part you want to eat and the gray/brown part you don’t want. The spears will need to have the bottom two-thirds of them peeled to expose the tender flesh. Be gentle or you will snap the spears. Some people like to peel with the spear lying in a kitchen towel to help support it.
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Arrange the prepped asparagus on a cookie sheet and drizzle with olive oil, toss to coat and then season liberally with salt, pepper, and dry garlic. You could use fresh garlic, but it has a tendency to burn on the grill so the dry is just simpler.
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Now that the grill is hot and asparagus is ready pop them on the grill for about 3-5 minutes flipping them as needed. We use a veggie try designed to keep the asparagus from falling through the grates. If you are going to use this kind of pan spray it with non-stick spray and then place it on the grill to heat up when you first start the grill.
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Remove from the grill and juice the lemon on to the hot asparagus then sprinkle the gorgonzola over them and serve. Be sure they are nice and hot when you sprinkle on the cheese so it gets just a little soft and gooey.
