GRILLED ASPARAGUS PLATTER

There's nothing as good as locally grown, thick asparagus.

There's nothing as good as locally grown, thick asparagus.

Makes 6 servings 

Ingredients

  • 2 lbs asparagus (about 20 spears)
  • 2 tbsp olive oil
  • 1 tsp salt
  • 4 oz Parmigiano Reggiano, shaved - optional
  • 1 cup black, pitted olives
  • 1 cup cherry tomatoes
  • 2 tbsp olive oil - optional
  • 1 tsp coarsely ground black pepper

Method

  1. Trim asparagus and if the stalks are thick peel 1" up the stalks. Toss with olive oil and salt.  Barbecue a few minutes, turning often until browned slightly. Cool.
  2. Arrange asparagus on a large platter. Scatter cheese, olives and tomatoes over the asparagus. Drizzle with olive oil and sprinkle with black pepper.

GRILLED ASPARAGUS PLATTER

Find more of Bonnie's delicious recipes in her cookbooks: