Recipe of the Month - April 2013

Published on April 7, 2010 - 2:22 pm


Yield: Makes 4 servings

While any size asparagus can be grilled, thicker stalks hold-up to the high heat of grilling a bit better.

1 pound fresh asparagus
Olive oil, as needed
Kosher salt (according to taste)
Freshly ground black pepper (according to taste)

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. Alternatively, after snapping off the end of one spear you can use it as a guide to cut the ends off with a knife.

Toss asparagus spears with olive oil to lightly coat, salt, and pepper in a medium-size bowl.

Pre-heat the grill on medium-high for about 10 minutes. Clean the grates with a grill brush. Place asparagus on the cooking grate crosswise so they won't fall through. Grill, turning occasionally, until the stalks just begin to give when bending. Asparagus should begin to brown in spots.

Remove from grill and serve immediately.

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