Grilled asparagus with olive oil and parmesan

Yield: 2 servings 8 fat asparagus spears 1 tablespoon pure olive oil

Salt and pepper 2 tablespoons extra-virgin olive oil 1⁄2 lemon 6 thin slices pancetta 1 large egg, hard-cooked and chopped

Fresh Parmesan cheese

Prepare a charcoal fire.

Toss the asparagus in the pure olive oil, and salt and pepper them lightly. Grill the asparagus over a medium-hot fire for about 5 minutes, turning the spears until the skin is shriveled and slightly charred all over. Test the asparagus for doneness at its thickest point with the tip of a knife; the asparagus should feel soft in the center. Transfer to warm plates and drizzle with extra-virgin olive oil and juice from 1⁄2 lemon.

Grill the pancetta for several minutes until it renders some of its fat and just begins to crisp. Coarsely chop the pancetta and strew it over the asparagus while still warm; sprinkle with the chopped egg. Top with thin slices of Parmesan. Serve immediately.

Per serving: 507 calories; 48 g fat; 12 g saturated fat; 133 mg cholesterol; 23 g protein; 8 g carbohydrate; 2 g sugar; 4 g fiber; 1,650 mg sodium; 70 mg calcium

Recipe from “Chez Panisse Cooking” by Paul Bertolli and Alice Waters