The asparagus can be grilled up to 4 hours in advance; cover and keep at room temperature. Sprinkle with the manchego and paprika just before serving.


Recipe by Charlyne Mattox, June 2011; from the Real Simple



•  2 bunch(es) asparagus (about 2 pounds), trimmed

•  1 tablespoon(s) olive oil

•  Kosher salt and black pepper

•  2 ounce(s) manchego, shaved with a vegetable peeler

•  1/2 teaspoon(s) paprika (preferably smoked; also called pimentón)



1.  Heat grill to medium-high. In a large bowl, toss the asparagus with the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Grill, turning occasionally, until just tender, 4 to 6 minutes. Transfer to a platter and sprinkle with the manchego and paprika.


March 2012


Source: Cooking Light