- 2 bunches asparagus (about 2 pounds), trimmed
- 1 tablespoon olive oil
- kosher salt and black pepper
- 2 ounces manchego, shaved with a vegetable peeler
- 1/2 teaspoon paprika (preferably smoked; also called pimentón)
- Heat grill to medium-high. In a large bowl, toss the asparagus with the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Grill, turning occasionally, until just tender, 4 to 6 minutes. Transfer to a platter and sprinkle with the manchego and paprika.