Christy Rost
celebrating home and family

Grilled Asparagus with Lemon Butter

| Christy Rost
Source: At Home with Christy Rost, Season 2, Episode 206
  • 1 bunch asparagus, rinsed, and drained on paper towels
  • 2 teaspoons olive oil
  • Coarse sea salt and freshly ground black pepper
  • 3 tablespoon unsalted butter
  • 2 teaspoons freshly squeezed lemon juice (1 wedge)
  • Carr Valley Sante or parmesan cheese, shredded (optional)

Preheat grill to medium-high heat. Trim asparagus spears by breaking off tough ends. Brush lightly with oil and place spears in a grill basket or directly on the grill. Cook 5 to 8 minutes until they have charred grill marks and are crisp-tender.

While the asparagus cooks, heat butter and lemon juice until the butter melts. Brush the lemon-butter sauce over the asparagus when they are done; then transfer them to a serving platter. Garnish with shredded Sante or parmesan cheese, if desired.

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