Grilled Asparagus with Dill and Parsley

An early summertime asparagus dish from chef Joshua Frederick. 


  • 1 bunch of asparagus
  • 1/4 cup olive oil
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup fresh dill, chopped
  • 1/4 cup pecorino cheese (or parmesan)
  • salt
  • pepper
  • 1 Tbsp. lemon juice


Heat a grill pan to high heat. In a large bowl add asparagus and olive oil. Season with salt and pepper. Toss so the asparagus is coated in oil. Place the asparagus on the grill pan and heat on one side until slightly charred. Rotate and cook on the other side. Remove from heat. Place asparagus on a serving plate. Add parsley, dill, and cheese. Drizzle with olive oil and lemon juice. Season with some salt and pepper.  Serve and enjoy!

Grilled Asparagus

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