YIELD: 24, 4 oz. servings 6 lbs. asparagus, tough ends removed 3/4 cup olive oil, divided 1 Tbsp. kosher salt 1 1/2 tsps. coarsely ground black pepper 1/2 cup lemon juice 1/4 cup Dijon mustard 1 1/2 cups red onion, thinly sliced 1 1/2 qts. California ripe olives, whole, pitted 3/4 cup Parmesan cheese, grated In a large bowl, toss asparagus spears with 1/3 cup of oil. Season with salt and pepper and grill over medium-high heat for 5-7 minutes, turning to brown evenly (cooking time will vary ...

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