Recipes Grilled Parmesan Asparagus 4.7 (36) 23 Reviews 10 Photos Delicious crispy asparagus grilled on an open flame releases the flavor and makes kids love their veggies! You can add or reduce cook time to your liking. Less time will make the asparagus snap more easily, but cooking longer will make them extra crispy and delicious for dipping. Use 1/2 cup melted butter for dipping. Recipe by heather_banzhaf Published on June 8, 2018 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 10 10 10 10 Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Ingredients 1 pound fresh asparagus, trimmed 3 tablespoons olive oil ½ cup grated Parmesan cheese, or to taste salt to taste Directions Preheat an outdoor grill on medium heat, and lightly oil the grate. Toss asparagus and olive oil in a bowl until evenly coated. Sprinkle Parmesan cheese and salt onto asparagus until evenly distributed. Place asparagus spears on grill crosswise. Cook until tips are almost blackened, 20 minutes; turning spears over after 10 minutes. I Made It Print Nutrition Facts (per serving) 157 Calories 13g Fat 5g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 157 % Daily Value * Total Fat 13g 17% Saturated Fat 3g 16% Cholesterol 9mg 3% Sodium 155mg 7% Total Carbohydrate 5g 2% Dietary Fiber 2g 8% Total Sugars 2g Protein 6g Vitamin C 6mg 32% Calcium 138mg 11% Iron 3mg 14% Potassium 242mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved