Grilled Asparagus
The secret to asparagus on the grill is avoiding the trap of turning it into mush. You want that hit of smoke to pair with the brightness of the vegetable.
Snap, don't chop, the woody ends.
Hold the stalk at both ends and bend; it will break exactly where the woody, fibrous part ends and the tender part begins.
- Gas or charcoal grill
- Tongs
- Large mixing bowl
What goes in.
- 1 bunchfresh asparagus, woody ends removed
- 2 tbspgrapeseed or avocado oil
- 1/2 tspkosher salt
- 1/4 tspcracked black pepper
Orientation is everything
Always lay the spears across the grates, not parallel to them. If you lay them the same way as the bars, you are guaranteed to lose half your harvest to the coals.
The method.
Prep the grill
Preheat your grill to medium-high heat. Ensure the grates are clean and brushed with a little oil to prevent sticking.
Season the spears
Place the cleaned asparagus in a bowl. Drizzle with the oil, salt, and pepper. Use your hands to toss them until every inch of the stalk is lightly coated.
Sear the asparagus
Lay the spears on the grill grates in a single layer. Close the lid for two minutes to trap the heat.
Char and finish
Open the lid, flip the spears using tongs, and grill for another two to three minutes. They are finished when the skin is blistered and dark brown in spots, but the stalk still offers resistance when you lift it with the tongs.
Other turns to take.
Lemon and Parmesan
Finish with a squeeze of fresh lemon juice and a dusting of grated parmesan immediately after pulling them off the grill.
Balsamic Glaze
Drizzle with a thick balsamic reduction once plated for a sharp, acidic contrast.
When it doesn't go to plan.
Choose spears of similar thickness so they all finish cooking at the same time.
If you only have thin, pencil-sized asparagus, pull them off the grill 60 seconds earlier; they cook incredibly fast.
Do not crowd the grill; if the spears are overlapping, they will steam instead of char.
The ones that keep coming up.
Should I peel the bottom of the stalks?
Only if they are exceptionally thick. Otherwise, snapping the woody end off is sufficient.
Can I use butter instead of oil?
Avoid butter on the grill; it will burn quickly and create flare-ups that leave a soot taste on the vegetables.
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