Grilled Asparagus
Serves: 2
Mckayla Mann
1 January 1970
Based on User reviews:
52
Spice
46
Sweetness
51
Sourness
37
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
450 g
Asparagus (fresh)4 tbsps
Olive OilDirections:
1
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
2
If the spear is less than 6 inches long, chances are it has already been trimmed for you
3
Alternatively, you can cut the ends off with a knife
4
Coat each spear with olive oil by placing clean, dry spears in a resealable plastic bag, pour in the oil, and massage spears to coat each one
5
Sprinkle with salt and massage again
6
Leave the asparagus in the bag until ready to cook
7
Place on the cooking grate crosswise so it won't fall through
8
Grill for 10 to 15 minutes (depending on the size and thickness of the stalks), turning occasionally to expose all sides to the heat
9
Asparagus should begin to brown in spots (indicating that its natural sugars are caramelizing) but should not be allowed to char
10
Remove from grill and serve immediately—eating spears with your fingers enhances the experience
11
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
12
If the spear is less than 6 inches long, chances are it has already been trimmed for you
13
Alternatively, you can cut the ends off with a knife
14
Coat each spear with olive oil by placing clean, dry spears in a resealable plastic bag, pour in the oil, and massage spears to coat each one
15
Sprinkle with salt and massage again
16
Leave the asparagus in the bag until ready to cook
17
Place on the cooking grate crosswise so it won't fall through
18
Grill for 10 to 15 minutes (depending on the size and thickness of the stalks), turning occasionally to expose all sides to the heat
19
Asparagus should begin to brown in spots (indicating that its natural sugars are caramelizing) but should not be allowed to char
20
Remove from grill and serve immediately—eating spears with your fingers enhances the experience