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Grilled Asparagus with Pecorino and Pistachios

Fresh asparagus needs little adornment to showcase its delicate flavor. Here, thick spears are grilled until crisp-tender, then garnished with shaved pecorino romano cheese and chopped pistachios.


  • 2 bunches thick asparagus, tough ends trimmed and stems
  • 2 Tbs. extra-virgin olive oil, plus more for drizzling
  • Kosher salt and freshly ground pepper, to taste
  • 1/4 cup (1 oz./30 g) roasted pistachios, roughly chopped
  • Shaved pecorino romano cheese for serving


Prepare a hot fire in a grill.

In a large bowl, toss the asparagus with the 2 Tbs. olive oil and season with salt and pepper. Place the asparagus on the grill and cook, turning occasionally, until nicely grill-marked and crisp-tender, 4 to 6 minutes.

Transfer the asparagus to a platter. Top with the pistachios and cheese and drizzle with olive oil. Serves 4 to 6.

Williams-Sonoma Kitchen