• 2 lb. asparagus, cut into 5- to 6"- lengths (use the thicker stem ones)
• Olive Oil
• Salt and freshly ground pepper to taste
• 1 hard-boiled egg, chopped
• 2 sliced bacon strips, cooked crisp and chopped
• 1 Tbs. extra-virgin olive oil
• 1 tsp. fresh lemon juice
• 1 small piece of Parmesan cheese, room temperature

Preheat barbecue grill. Oil hot grill to help prevent sticking. Brush asparagus with olive oil and season with salt and pepper. Place asparagus spears onto hot grill and cook 5-7 minutes or until crisp-tender (skin will shrivel a bit and char lightly). Remove from grill onto a large serving platter. Sprinkle chopped egg and chopped bacon over the top. Drizzle with olive oil and lemon juice. Season with additional pepper. Pull a cheese planer or use a vegetable peeler across the top of the piece of Parmesan cheese to produce wide shavings. Arrange several shavings on top of the asparagus. Serve at once.

Yield: 4 servings