1. Set grill to medium-high and close top to allow heat to rise.
2. Place asparagus in a large shallow dish and drizzle with all the olive oil. Sprinkle with salt and pepper.
3. Place asparagus directly on the grill once it has reached at last 400 degrees F.
4. Close top and allow asparagus to cook directly on the grill for 3 minutes.
5. Open top and flip asparagus cooking with the top open for 2-3 minutes. Check in on it frequently to make sure it gets charred but doesn’t fully burn.
6. Return asparagus to same dish you used for drizzling and allow to cook directly in dish (at least 10 minutes). This will give it an additional coating of olive oil if there’s any remaining.
7. Once cool, chop asparagus into 2 inches pieces and add to a large bowl.
8. Top with parmesan, pistachios and any other greens or herbs you want to add.
9. Squeeze half of lemon directly onto salad and mix to stir everything together.
10. Serve at room temperature or cold from the fridge.
11. Will keep in fridge for up to 3 days.

*I like to toast my pistachios on the stovetop for a few minutes to bring out the flavor.