Grilled Asparagus with Lemon, Parmesan, and Crispy Prosciutto (or Vegan Crispy Chickpeas)

How to Make Grilled Asparagus with Lemon, Parmesan, and Crispy Prosciutto (or Vegan Crispy Chickpeas)

1. 1

   Step 1: Trim and season asparagus

   Snap or trim the woody ends off the asparagus and place spears on a rimmed sheet or in a shallow bowl. Toss with 2 tablespoons olive oil, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper until evenly coated so they grill evenly.

   For this step

   • 1 1/2 lbAsparagus (trimmed, woody ends removed)
   • 2 tbspExtra-virgin olive oil
   • 1 tspKosher salt
   • 1/2 tspFreshly ground black pepper
   
2. 2

   Step 2: Crisp prosciutto or prepare chickpeas

   If using prosciutto, lay slices on a hot grill grate or in a skillet and cook 1–2 minutes per side until crisp; transfer to paper towels to drain and cool. If using chickpeas, pat drained chickpeas dry, toss with a drizzle of olive oil and a pinch of salt, then roast in a hot cast-iron pan or on a grill-safe sheet for 10–12 minutes until golden and crunchy, shaking once.

   For this step

   • 4 slicesProsciutto (thin slices) — OR use roasted chickpeas for vegan option
   • 1 can (15 oz)Canned chickpeas (drained, for vegan option)
   
3. 3

   Step 3: Grill the asparagus

   Preheat grill to medium-high (about 425–450°F / 220–230°C). Arrange asparagus perpendicular to the grates and grill 6–8 minutes, turning every 2 minutes, until you see char marks and spears are tender-crisp.
   
4. 4

   Step 4: Finish with lemon, Parmesan and toppings

   Transfer hot asparagus to a platter, immediately squeeze the juice of 1 lemon over the spears, then sprinkle with 1/3 cup grated Parmesan (or vegan alternative). Top with torn crispy prosciutto or the roasted chickpeas and a scattering of crushed red pepper flakes if using.

   For this step

   • 1 wholeFresh lemon
   • 1/3 cupGrated Parmesan (or vegan Parmesan alternative)
   • 1/4 tspCrushed red pepper flakes (optional)
   
5. 5

   Step 5: Serve and enjoy

   Give everything a gentle toss or arrange attractively and serve hot or slightly warm as a side or starter. Leftovers keep well refrigerated and the chickpeas will stay crisp if stored separately.
   

1. Snap or trim the woody ends off the asparagus and place spears on a rimmed sheet or in a shallow bowl. Toss with 2 tablespoons olive oil, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper until evenly coated so they grill evenly.
2. If using prosciutto, lay slices on a hot grill grate or in a skillet and cook 1–2 minutes per side until crisp; transfer to paper towels to drain and cool. If using chickpeas, pat drained chickpeas dry, toss with a drizzle of olive oil and a pinch of salt, then roast in a hot cast-iron pan or on a grill-safe sheet for 10–12 minutes until golden and crunchy, shaking once.
3. Preheat grill to medium-high (about 425–450°F / 220–230°C). Arrange asparagus perpendicular to the grates and grill 6–8 minutes, turning every 2 minutes, until you see char marks and spears are tender-crisp.
4. Transfer hot asparagus to a platter, immediately squeeze the juice of 1 lemon over the spears, then sprinkle with 1/3 cup grated Parmesan (or vegan alternative). Top with torn crispy prosciutto or the roasted chickpeas and a scattering of crushed red pepper flakes if using.
5. Give everything a gentle toss or arrange attractively and serve hot or slightly warm as a side or starter. Leftovers keep well refrigerated and the chickpeas will stay crisp if stored separately.