Perfect Grilled Asparagus

Markets are filled with gorgeous fresh asparagus this month, and that means it’s time to fire up the grill and prepare the most delicious grilled spears your guests have ever tasted.

Grilling just might be the easiest and best way to cook this favorite spring vegetable. First, it’s incredibly easy. Second, the fabulous smoky flavor the grill imparts is the perfect complement to the grassy essence of asparagus. Also, it tastes just as good hot off the grill as it does at room temperature an hour later, making this dish a perfect choice for large gatherings or buffets.

Even better, this recipe is easy to double, triple or quadruple for a substantial crowd. It’s more a method than a recipe, so feel free to try out sauces and toppings of your own creation to enhance the flavor.

YOU WILL NEED

1 bunch fresh asparagus

1 teaspoon olive, canola, grapeseed or vegetable oil

Fine sea salt

Fresh lemon juice (optional)

STEP BY STEP

1. Prepare a gas or charcoal grill for high heat. (If you can hold your hand an inch above the grate for just 1-2 seconds before it feels too hot, you’re on the right track.)
2. Trim the asparagus by gently bending and allowing each stem to snap naturally. Discard the woodier ends and retain the tender tips for grilling.
3. Toss the asparagus with the oil, coating thoroughly.
4. Arrange the asparagus on the grill, cover, and cook until the vegetable’s natural green color heightens and grill marks appear about 4 to 5 minutes.
5. Turn the asparagus, cover, and cook until tender, about 4 to 5 minutes more.
6. Remove the asparagus from the grill. Sprinkle with salt, adding optional lemon juice. Serve it hot, warm, or at room temperature.

Early in asparagus season, this simple lemon-and-salt dressing is very satisfying since it highlights the flavor we’ve all been missing since last spring. Later in the season, you may want to serve it with an aioli, a French garlic-flavored mayonnaise, or Rouille, a red-pepper mayo from the South of France. A shallot or fresh herb vinaigrette is lighter and equally tasty options.

PRO TIP: Choose fat asparagus for grilling, as their meatiness works well and they are easier to turn on the grate. Contrary to what you’ve heard, thin asparagus isn’t any tenderer! Tenderness depends on growing conditions and how recently the vegetable was harvested. Fresh equals tender, so seek out spears that are firm, well-hydrated, with compact heads and vibrant green color. Enjoy!

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Source

The Spruce