How I Cook Asparagus: Grill it

I never liked asparagus until I learned how to cook it the way I like most of my vegetables: grilled. This is a delicious recipe by the way and it will make you feel like you’re successfully adulting.

And this dish will make you feel like you’re having dinner in a fancy steakhouse. Have you eaten at a fancy steakhouse? They serve the tastiest vegetables. I don’t know if it’s because the chefs roll the vegetables around in steak grease before cooking them or what.

I’ve been grilling a lot of asparagus this month–April–because we’re having a mild spring so I’ve been grilling at a rate usually only reserved for June and July in Maine.

And asparagus has been pretty cheap at the grocery. I think I’ve been getting it for as low as $1.99 a pound. Although it shot back up to $2.99 a pound this weekend.

I like to cook asparagus on the grill. It takes just minutes. Toss a pound of fresh spears in a plastic bag, add a tablespoon of oil and use a garlic press to squeeze a large clove of garlic over the vegetables. Seal bag, toss a few times to coat then remove from bag and put on a medium hot grill for about two to three minutes then flip and grill other side for two to three minutes or until lightly charred and crisp-tender.

1. Prepare the spears.

2. Light a charcoal or gas grill to medium heat. Medium heat means different things to different people so don’t walk away from the spears once you have them on the grill. Be sure to grab a serving dish and have tongs with you when you start grilling.

I put asparagus on a medium hot charcoal grill–to me that means the briquettes have turned white and I can see red coals. kitchenserf.com

3. Carefully, without burning any flesh, place the a spears on the grill.

Grill for two to three minutes then carefully flip using tongs and perhaps a spatula. Grill for two to three minutes more or until spears are lightly charred and crisp-tender. Remove from grill, sprinkle with sea salt and serve.

Tell me in the comments how you like to make asparagus.

XO,

Jennifer