the story recipes menus bibliography restaurant reviews links basics salads soups savory sides savory entrees sweets drinks Grilled Asparagus Bread Dressing Tzatziki Hummus Sunomono Coconut Rice Peanut Sauce Potato Gratin Potato Rolls Potato Salad Summer Hashbrowns Ridiculous mushroom shock home estarcion home Grilled Asparagus This made Russell decide that asparagus wasn’t the devil’s food..   8 fat asparagus spears salt and pepper 3 tbsp extra virgin olive oil 1/2 lemon 6 thin slices of pancetta fresh parmesan cheese *Prepare a charcoal fire. Toss the asparagus in a bit of the olive oil and salt and pepper them lightly. Grill the aparagus over a medium-hot fire for about five minutes, turning the spears until the skin is shriveled and slightly charred all over. Test for doneness at the thickest point with the tip of a knife. The asparagus should feel soft in the center. *Transfer the asparagus to warm plates. Drizzle some olive oil and squeeze the lemon over the asparagus. *Grill the pancetta (note: i’ve just used good bacon if i can’t get pancetta) for several minutes until it begins to crisp. Chop it coarsley and springle it over the asparagus while still warm. Cut thin shards of parmesan and place them over the top. Serve right away. Recipe from Chez Panisse Cooking by Paul Bertolli & Alice Waters.