Michigan 
Asparagus, a perennial plant and spring vegetable, came to the New World around 1850. It was first known as sperage, derived from the Medieval Latin word sparagus. The Greek aspharagos or asparagos is from the Persian word asparag meaning “sprout” or “shoot.” It is the young, thin asparagus shoots that are commonly used for food because once the buds begin opening the shoots quickly turn woody. Asparagus is served in a number of ways as both a side dish and appetizer including pickled, stir-fried, grilled, oven-roasted, sautéed, and even raw in salad.
Recipe Servings: 4
Ingredients
Directions
- Heat an outdoor grill to high, about 450°F.
- Wash and trim off about ½-inch of the hard ends of the asparagus.
- Combine the asparagus, olive oil, salt, and pepper in a dish, tossing to coat the asparagus.
- Place the asparagus onto the grill and cook for 4–5 minutes or until grill marks appear.
- Flip the asparagus and continue to cook for another 34 minutes or until tender.
- Remove the asparagus from the grill and place it on a serving plate.
- Squeeze lemon juice over the asparagus and sprinkle with Parmesan cheese, if desired.
- Serve immediately.
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