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Dinner recipe · from the recipe book

Grilled Asparagus and Romaine with Parmesan

Smoky charred asparagus and wilted romaine hearts finished with a bright lemon-garlic dressing and salty shaved Parmesan.

Grilled Asparagus and Romaine with Parmesan

Ingredients

  • 1 lb450 gAsparaguswoody ends snapped off
  • 8½ cups chopped400 gRomaine lettuce2 hearts, halved lengthwise through the core
  • 2 tbsp27 gOlive oildivided
  • 1 tbsp15 gLemon juice
  • 1 clove3 gGarlicfinely grated
  • ⅓ cup grated30 gGrated Parmesan
  • ½ tsp1 gBlack pepper
  • ¼ tsp1.5 gSalt
  • ¼ tsp0.5 gCrushed red pepper

Steps

  1. Preheat the grill to medium-high, about 425°F (220°C), and clean and oil the grates.
  2. Make the dressing first: in a small bowl whisk the lemon juice, garlic, black pepper, red pepper flakes and half of the olive oil; set aside.
  3. Toss the asparagus with half of the remaining olive oil and half of the salt on a tray.
  4. Brush the cut sides of the romaine with the last of the olive oil and sprinkle with the remaining salt.
  5. Grill the asparagus crosswise to the grates, turning once, until tender-crisp and charred in spots, 5 to 7 minutes; move to a platter.
  6. Grill the romaine cut side down until marked and just wilted at the edges, 1 to 2 minutes; set it on the platter beside the asparagus.
  7. Drizzle the dressing over the asparagus and romaine, scatter the Parmesan on top and serve warm.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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