Serves 8| Hands-On Time: 15m| Total Time: 15m


  • 2 bunches asparagus (about 2 pounds), trimmed
  • 1 tablespoon olive oil
  • kosher salt and black pepper
  • 2 ounces manchego, shaved with a vegetable peeler
  • 1/2 teaspoon paprika (preferably smoked; also called pimentón)


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.

Nutritional Information:

Per Serving

  • Calories 61
  • Fat 4g
  • Sat Fat 2g
  • Cholesterol 8mg
  • Sodium 164mg
  • Protein 3g
  • Carbohydrate 2g
  • Sugar 1g
  • Fiber 1g
  • Iron 1mg
  • Calcium 90mg

Quick Tip:

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.