Grilling Method: Direct/ Medium Heat
- 1 pound fresh asparagus (Look for fat firm stalks with firm deep green or purplish tips. Also check the bottom of the spears. If they are dried up, chances are they have been sitting around for too long.)
- 4 tablespoons olive oil
- ½ to 1 teaspoon Kosher salt (use salt according to taste)
- Trim off the tough bottom of the spear by grasping each end and bending it gently until it snaps at its natural point of tenderness—usually two-thirds of the way down the spear. If the spear is less than six inches long, chances are it has already been trimmed for you. Alternatively, you can cut the ends off with a knife.
- Coat each spear with olive oil by placing clean, dry spears in a re-closable plastic bag, pour in the oil and massage spears to coat each one with oil. Sprinkle with salt and massage again. Leave the asparagus in the bag until ready to cook. This can be done up to one day in advance—refrigerate until grilling.
- Place each stalk on the cooking grate crosswise so it won’t fall through the grates. Grill for 10-15 minutes, turning occasionally to expose all sides to the heat. Asparagus should begin to brown in spots (indicating that its natural sugars are caramelizing) but should not be allowed to char.
- Remove from grill and serve immediately—eating spears with your fingers enhances the experience.
©2015 Elizabeth A. Karmel, Girls at the Grill®