Cathy's Garden Fresh Cooking Blog

Grilled Asparagus

I was never a fan of asparagus as a child and well into my adult life, until I made it grilled. The asparagus still has a crunch, but with a grilled flavor and it’s so easy to make. I’ll have my nieces over and they say, ” I don’t really like asparagus” and I tell them I never liked it either until I had it grilled. They try it and really like it this way. It tastes different and they go back for more. It’s perfect finger food. You can eat it like french fries, even more fun! So, I figured out I like asparagus when it still has a crunch. Otherwise it gets mushy, stringy, gets stuck in your throat and you want to gag! You know what I’m talking about. When grilling the asparagus, don’t leave, it cooks in a flash and it will also burn quickly.

Grilled Asparagus

asparagus

extra virgin olive oil

Kosher salt and fresh cracked black pepper

balsamic vinegar or fresh lemon juice

Parmesan or Romano cheese – optional

Wash your asparagus, snap off the woody ends and discard. Drizzle asparagus with olive oil and toss with hands until spears are coated. Place asparagus on a hot grill horizontally so it doesn’t fall through the grate. Using tongs keep the asparagus moving by rolling it and turning it from end to end. You know your hot spots on the grill. Once the asparagus has charred spots it is done. Remove cooked asparagus to a plate and continue cooking until all are done.

Arrange on a plate and season with salt and pepper to taste; toss. Drizzle with balsamic vinegar or squeeze a fresh lemon over the asparagus. If you like, using a vegetable peeler, slice shards of cheese on top.

If you have leftover asparagus make Grilled Asparagus Salad (another post).

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