June 10, 2010

Grilled Asparagus

Fresh asparagus
Olive oil
Coarse Kosher Salt/Sea Salt
Fresh ground black pepper
1/2 lemon

Asparagus is a vegetable I never appreciated growing up.  It was always steamed and frequently overcooked leaving it wilted and void of color.  However, just by changing the cooking method from steaming to grilling I have come to love this vegetable. 

Thoroughly wash one bunch of small to medium size asparagus under cold water to remove any dirt or debris.  Pat dry and then trim off the bottom 1/2" to 1"or so of each spear.  The bottom part of the stalk is tough and does not make for very good eating.  Lightly coat the asparagus with olive oil and season with your choice of Kosher or Sea salt and fresh ground black pepper.  Preheat your grill to medium high heat.  Place the asparagus on the grill perpendicular to the slates of the grill grate.  This will prevent the stalks from falling through the grate.  Cook for approx 3 to 4 minutes until the spears are tender but not wilted.  Remove the asparagus from the grill and squeeze the juice of 1/2 lemon over the finished dish.  Serve immediately and enjoy. 

1 comment:

  1. Okay, so I LOVE how you clarify that one needs to place the asparagus perpendicular to the slates of the grill...I thought I might try it the other way and see how they turn out...LOL! =) Sounds tasty!