Have you ever wondered how come sometimes you end up with tough, stringy and fibrous asparagus, even if you bought it from the farmers’ market?
The answer is that there is a tough outer layer at the lower end of each stalk; the solution is to peel away this layer with a peeler. It may take a little bit time but you are going to end up with a tender and evenly cooked asparagus.

Try this easy recipe of grilled asparagus with Parmesan cheese while they are still in season.

INGREDIENTS:

1 pound of Asparagus spears trimmed

2 tablespoon of extra virgin of olive oil

Salt and freshly ground pepper

Freshly shaved Parmesan cheese

STEPS:

Cut the asparagus from the bottom for about 1 inch, and then gently peel about the bottom half with a peeler.
Toss the asparagus with olive oil, salt and pepper and start grilling in very hot grill, turning frequently for about 10 minutes or until tender and well charred.
Season the Asparagus with salt, freshly ground pepper and drizzle of olive oil.
Sprinkle with shaved Parmesan cheese.
Serve immediately.