Set a grill grate over a steady bed of coals and leave a small strip of space along the edge for fast sides. Grilled Lemon-Parmesan Asparagus Bundles take advantage of that crowded camp setup by tying a few spears together so you can turn them in one move—no skinny stalks dropping through the bars while you’re juggling the rest of dinner.
Over high heat, the tips char and crisp while the stalks stay tender with a little bite. A quick brush of olive oil keeps them from sticking, lemon zest cuts through the smoke, and Parmesan softens into salty little spots that cling as the bundles come off the grate. They’re bright enough for fish or chicken, but sturdy enough to stand next to a cast-iron steak.
They’re also friendly to camp routines: prep on the tailgate, cook in minutes, and keep cleanup minimal. If the fire runs hot, slide the bundles to the cooler side to finish without scorching, then hit them with a final squeeze of lemon before serving.
Grilled Lemon-Parmesan Asparagus Bundles
Equipment
- Grill grate
- Tongs
- aluminum foil
- microplane or grater
Ingredients
- 1 pound asparagus woody ends trimmed
- 1 tablespoon olive oil
- 1 teaspoon lemon zest finely grated
- 1/4 cup parmesan cheese freshly grated
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Preheat campfire grill grate over medium-hot coals.
- Divide trimmed asparagus into 4 bundles. Toss with olive oil, salt, and pepper.
- Wrap each bundle in a double layer of foil, folding to seal edges tightly.
- Grill bundles for 7–8 minutes, rotating once halfway, until just tender but still bright.
- Carefully open foil, sprinkle each with lemon zest and grated parmesan, and return to grill uncovered for 1 minute to melt cheese slightly.
- Transfer to plate and serve hot.