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Grilled Asparagus Recipe | |
American Vegetable | |
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Ingredients:
About 2 pounds asparagus, cut uniformly into 5-to-6-inch lengths2 tablespoons olive oil Salt and freshly ground black pepper, to taste
Directions:
In a 9-by-13-inch baking dish or a large mixing bowl, roll asparagus in olive oil with your hands to coat stalks thoroughly. Use tongs or a long, flat metal spatula to spread asparagus on grill rack over a medium-hot fire. Sprinkle with salt and a few grinds of pepper. Cook 2 to 3 minutes, turn, and cook until crisp-tender, 2-to-3 minutes longer. Place on plates alongside pork tenderloin.Buy asparagus with tight, fresh-looking tips. Tips that are opening like flowers or are soft and mushy indicate stalks past their prime. Rinse tips well under running water to dislodge any sandy soil.
Asparagus is seldom better than when simply grilled. Pencil-thin varieties don't need to be peeled. Some people don't peel the thick stalks, although we think they cook more uniformly when peeled.
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