Grilled asparagus are a terrific warm-weather treat. The lemony breadcrumb topping adds a nice, tangy crunch to this simple yet satisfying side dish. Use asparagus skewers, or two metal skewers, to make flipping and grilling the asparagus easier.
2 tablespoons Unsalted Butter
1/2 cup Panko Breadcrumbs
1/2 Lemon (zest and juice)
1/4 cup Parmesan Cheese (finely grated)
Lemon Wedges (for serving)
Vegetable Oil (for brushing grill grates)
1lb Asparagus (trimmed)
3 tablespoons Extra-Virgin Olive Oil
Freshly Ground Black Pepper
Prepare a moderate charcoal fire, preheat a gas grill to medium, or heat a grill pan on medium heat. Brush grill grates with a thin layer of vegetable oil to coat.
Place asparagus on a rimmed baking sheet and drizzle with olive oil. Roll asparagus back and forth to coat with oil, and season with salt and pepper.
Place asparagus on grill and cook, turning once, until lightly charred and crisp-tender, about 6 to 8 minutes total. Transfer grilled asparagus to a large serving platter.
While asparagus cooks, prepare breadcrumb topping by melting butter in a medium skillet over medium heat. Add panko and cook, stirring constantly, until deep golden brown, about 8 to 10 minutes. Remove from heat, stir in lemon zest, juice, and Parmesan. Taste and season with salt and pepper.
To serve, sprinkle grilled asparagus with breadcrumbs. Garnish with lemon wedges and serve immediately.