What better way to enjoy the natural flavour of asparagus, than by grilling it.
Fresh Asparagus lightly coated with olive oil, salt and pepper is cooked over a hot grill, carmelizing the natural sugars in the spears.
Grilled Asparagus is best served immediately after it has been cooked, so timing is everything. The asparagus should be the last thing you barbecue just before sitting down.
Enjoy!
Grilled Asparagus
Print recipe| Serves | 4 |
| Inspiration | The Food Network |
Ingredients
- 1 Lb or 454 gm fresh asparagus spears (look for firm stalks with firm dark green or purplish tips.)
- 2 Tbsp olive oil
- 1/4 Tsp salt
- freshly ground pepper
Directions
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Wash the asparagus. Holding it firmly with one hand on the bottom and one about halfway up the stalk and flex until it snaps. It should snap at the natural point of tenderness. Place the asparagus in a plastic bag or on a plate and drizzle in or on the olive oil and salt, until the spears are coated. Remove to a plate and add the freshly ground pepper.  | |
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Grill the asparagus over high heat, turning quarter turns every minute for 5 - 8 minutes, depending on the thickness of the stalks. You can grill them directly on a greased grill, but I prefer to use something like the grill buddy shown. Asparagus should begin to brown in spots (indicating that the natural sugars are caramelizing) but should it not be allowed to char. Remove from the grill when they are crisp tender and serve immediately.  | |