Preheat your grill to high heat. The grill needs to be hot enough to give the asparagus those beautiful grill marks and ensure a tender result. You can test the heat by holding your hand above the grill—if you can only hold it there for a couple of seconds, it’s ready.
Prepare the asparagus. Rinse the asparagus under cool water and trim the tough ends. A good rule of thumb is to bend the stalks until they snap; they’ll naturally break where the tough part ends and the tender part begins.
In a large bowl, toss the trimmed asparagus with olive oil, ensuring each spear is well-coated. The oil helps the seasonings stick and also aids in grilling.
Season the asparagus with salt, pepper, garlic powder, and parmesan cheese. Toss again so that the spears are evenly coated with all the flavors. The parmesan will melt slightly on the grill, adding an irresistible flavor.
Once the grill is ready, place the seasoned asparagus directly on the grill grates. Arrange them in a single layer to ensure even cooking. If you're worried about them slipping through the grates, you can use a grill basket.
Grill the asparagus for about 2 to 3 minutes. Watch closely! The asparagus should turn bright green and get nice char marks. You want them to be tender, with a slight bite.
After 2 to 3 minutes, check the asparagus for doneness. They should be tender, with a slight bite. If they need more time, give them another minute or so, but avoid overcooking as they can become mushy.
Remove the asparagus from the grill and serve immediately. They’re best enjoyed fresh off the grill while still warm. This dish pairs wonderfully with a squeeze of lemon for an additional burst of flavor.
Finally, allow any leftovers to cool before storing them in an airtight container in the fridge. They make a fabulous addition to salads or can be reheated quickly in the microwave.
