My favorite springtime vegetable, without question, is asparagus and while it is in season I eat it with just about everything. I enjoy it raw, steamed, roasted and grilled. I put it in salads, soups, slaws; you name it. Instead of taking time to prepare it everyday, I usually take one day and do a large batch that will last for several days. Grilling is my method of choice.
Grilling asparagus is quick and easy, takes little to no time to prepare and the results are outstanding. Creativity reigns when it comes to flavor profiles. Today’s recipe is with lemon zest and olive oil, but the sky’s the limit. Try freshly grated ginger and sesame oil for an Asian flair or rosemary, thyme and garlic oil for a Mediterranean feel. Experiment with different spices or flavored oils to figure out what you like best.
- 1 1/2 to 2 lbs Asparagus
- Zest of one Lemon
- 2 tbsp Olive oil
- Sea salt, to taste
- Heat grill on highest setting.
- Rinse asparagus well and *snap (or cut) off tough bottom end *see note #1
- Pat asparagus dry
- Place on baking sheet or in rectangular pan.
- Pour olive oil, lemon zest and sea salt on top. Mix well.
- Place asparagus on heated grill with tongs and turn frequently until lightly charred and crisp tender just starting to soften. (about 5-7 minutes depending on the circumference of the asparagus)
- Remove from heat and serve.
- #1 Usually the toughest part of the asparagus is at the bottom thicker end. To remove, hold stalk firmly by its middle with one hand and grasp the end of the stalk with the other. Pull, in opposite directions with a quick movement to snap off the end. The break usually occurs where the stalk is toughest, leaving only the tender part of the stalk behind.
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