Grilling
Grilled Asparagus
Description
How to cook the BEST grilled asparagus ever. Crispy outside and tender inside, it's a fast, easy, and healthy side that goes with anything!
Ingredients
- 1 ½ pounds thick asparagus*
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Fresh lemon juice
- Freshly grated Parmesan
- Drizzle thick aged balsamic or balsamic glaze
- Minced shallots mix with lemon juice and a little olive oil
- Chopped fresh herbs such as parsley, basil, or mint
Directions
- Preheat the grill to medium heat, 375°F to 400°F (if using a grill pan, preheat it along with the grill). Once the grates are hot, brush them very clean.
- Snap off the woody ends of the asparagus by holding the stem end in one hand and gripping it near the base with the other. Briskly bend and the asparagus will naturally snap in the right place. Discard the stem ends.
- Place the asparagus spears on a baking sheet or serving platter. Drizzle with the oil and sprinkle with salt and pepper. Toss to coat the asparagus evenly.
- To grill: with tongs, place the asparagus across the grill grates so that the spears are perpendicular to the grates (or place them in an even layer in the pan or grill basket).
- Close the lid and grill for 6 to 10 minutes, turning the spears once or twice throughout so that they grill evenly.
- Transfer to a platter (I use the same one I used to drizzle the asparagus). Add any desired toppings and adjust salt and pepper to taste. Enjoy warm or at room temperature.
