Serve this easy make-ahead dish as a starter or a side. The asparagus is enhanced by the marinade and grilling.
Makes four servings
chefgeorgehirsch.com | From George Hirsch Living it UP! TV series
1 pound fresh asparagus
1/2 cup olive oil
juice and zest of 1 lemon
4 cloves garlic, chopped
1 Tablespoon of fresh oregano, chopped
2 Tablespoons Parmesan cheese
1/4 cup calamata olives, pitted and split
Fresh ground black pepper
Cut the stem ends off the asparagus and discard; peel the asparagus up to the beginning of the tip ends with a vegetable peeler.
Combine a 1/4 cup olive oil, lemon juice, garlic, and oregano in a shallow rectangular dish. Marinate the asparagus in this mixture for 1 hour.
Preheat the grill or a grill pan to medium temperature.
Remove the asparagus from the marinade and grill for about 5 minutes, basting with the marinade. Turn the asparagus as needed so they do not burn.
Remove the asparagus from the grill, top with lemon zest, parmesan cheese and olives. Top with remaining 1/4 cup olive oil. Serve at room temperature.