Grilled Asparagus with Lemon Butter

• 1 bunch asparagus, rinsed, and drained on paper towels
• 2 teaspoons olive oil
• Coarse sea salt and freshly ground black pepper
• 3 tablespoon unsalted butter
• 2 teaspoons freshly squeezed lemon juice (1 wedge)
• Carr Valley Sante or parmesan cheese, shredded (optional)

Preheat grill to medium-high heat. Trim asparagus spears by breaking off tough ends. Brush lightly with oil and place spears in a grill basket or directly on the grill. Cook 5 to 8 minutes until they have charred grill marks and are crisp-tender.

While the asparagus cooks, heat butter and lemon juice until the butter melts. Brush the lemon-butter sauce over the asparagus when they are done; then transfer them to a serving platter. Garnish with shredded Sante or parmesan cheese, if desired.