Daily Archives: August 19, 2009

1 post





Basic Grilled Asparagus
from Weber’s Real Grilling™ by Jamie Purviance

Note: Look for firm asparagus stalks with deep green or purplish tips. Also check the bottom of the spears. If they are dried up, chances are they have been sitting around for too long. Thicker spears fare better on the grill.

Prep Time: 5 minutes
Grilling Time: 4 to 6 minutes

1     pound asparagus
2     tablespoons extra virgin olive oil
1/2  teaspoon kosher salt

  1. Remove and discard the tough bottom of each asparagus spear by grasping each end and bending it gently until it snaps at its natural point of tenderness, usually 2/3 of the way down the spear. Using a vegetable peeler, peel off the outer skin from the bottom half of each remaining spear.
  2. Spread the asparagus on a large plate. Drizzle the oil over the top and sprinkle the salt evenly. Turn the spears until they are evenly coated.
  3. Grill the asparagus (perpendicular to the grate) over direct medium heat (350°F to 450°F) until browned in spots but not charred, 4 to 6 minutes, turning occasionally. Keep the lid closed as often as possible during grilling. Serve warm or at room temperature.

Makes 4 servings