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.

Ingredients

  • About 2 pounds asparagus, cut uniformly into 5-to-6-inch lengths
  • 2 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.

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Submitted 7/17/07.
Source: The Basic Gourmet Entertains
Submitted By: b smith

Grilled Asparagus