Grilled Asparagus

1 bunch asparagus (approximately, 1 pound)
1 tablespoon olive oil
1/4 teaspoon salt
1/2 teaspoon fresh cracked black pepper


Asparagus, now available year round, is one of the best vegetables to eat during grilling season.  It is a cool weather plant that can take 2-3 years to get to the point that it can be harvested, so when you see that bunch at the vegetable stand or grocery store you should honor all the effort and prepare it to maximize the flavor. One of the worst ways to cook asparagus is to boil all the vitality and asparagusness out of it. If soft mushy asparagus is your goal, then canned asparagus may be right up your alley. This preparation employs the grill, but asparagus (in particular thin asparagus) is perfect sautéed, or even flash fried such as in tempera.


Step 1:

Wash and dry the asparagus.  Pour the olive oil into a large bowl.  Add the asparagus to the bowl and toss gently. Add the salt and pepper, and toss gently again and reserve.






Step 2:

Place the asparagus on the grates of a hot grill or grill pan.  It takes only a few moments to cook, therefore it must be monitored. A simple rule of thumb is to cook it for a minute and flip it/or roll it, for another minute and then retrieve. The finished product should have some char, but be tender, crisp, with some residual crunch.