1 pound asparagus–washed and trimed
spicy Tamari glazed walnuts–roughly crushed
1 tangelo–reserve 1 teaspoon of zest
fresh parmesan (optional)
*Trim ends of asparagus. Wash, pat dry, drizzle with olive oil, sprinkle with salt and pepper. Heat grill pan to medium heat. Drizzle with a touch of olive oil. Lay asparagus in pan in one single layer. Grill, just until the asparagus has desired color (Note: If you have asparagus that is on the thicker side, it may not be cooked all the way through. This is ok. Still remove it from the pan once the desired color is obtained.).
*If asparagus is cooked through, plate it. If the asparagus is not cooked through, cover with a damp paper towel and microwave for one and a half minutes, then plate it.
*Once asparagus is plated, drizzle with the juice from 1/2 of tangelo and sprinkle with crushed walnuts and tangelo zest. As a final (optional) step, top asparagus with fresh parmesan (I used a vegetable peeler to get large sheets/curls. It was very pretty.).