Grilled Asparagus
4.7
(20)
Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com .
Grilling asparagus miraculously transforms it from the kind of vegetable you hated as a kid to a sweet, meaty, lip-smackin' treat that you can't get enough of as an adult. Contrary to popular belief, look for the fatter stalks when buying asparagus—they are much better suited to grilling and actually have better flavor.
This is the least amount of work you will ever have to do to be considered the Queen or King of the Grill.
Look for fat, firm stalks with deep-green or purplish tips. Also check the bottom of the spears. If they are dried up, chances are they have been sitting around for too long.
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Trim off the tough bottom of the spear by grasping each end and bending it gently until it snaps at its natural point of tenderness—usually two-thirds of the way down the spear. If the spear is less than 6 inches long, chances are it has already been trimmed for you. Alternatively, you can cut the ends off with a knife.
Step 2
Coat each spear with olive oil by placing clean, dry spears in a resealable plastic bag, pour in the oil, and massage spears to coat each one. Sprinkle with salt and massage again. Leave the asparagus in the bag until ready to cook.
Step 3
Place on the cooking grate crosswise so it won't fall through. Grill for 10 to 15 minutes (depending on the size and thickness of the stalks), turning occasionally to expose all sides to the heat. Asparagus should begin to brown in spots (indicating that its natural sugars are caramelizing) but should not be allowed to char.
Step 4
Remove from grill and serve immediately—eating spears with your fingers enhances the experience.
Recipe notes
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How to Cook Asparagus
Headed to the grill? The oven? The stovetop? Take our favorite methods for cooking asparagus with you.
