When the weather is uncooperative, or if you simply don't have access to an outdoor grill, there's no need to miss out on the delicate flavor of lightly charred asparagus when it's in season. Harvested from mid-spring through early summer -- and occasionally available as an import at other times of the year -- fresh, firm asparagus spears maintain their bright green color when cooked on a grill's dry heat. Rich in vitamin K, beta-carotene, fiber and minerals, the low-calorie vegetable makes a nutritious and visually attractive side dish when it's cooked on a grill designed for indoor use.
Stove-Top Grill
Step 1
Remove the bottom of each asparagus spear, allowing the section to snap off at its natural breaking point when you bend the spear lightly while grasping it in both hands. Strip off the tough skin with a vegetable peeler on spears that are larger around than your middle finger.
Step 2
Rinse the asparagus spears under cool running water. Pat the spears dry with an absorbent towel and set them on a large platter or pan.
Step 3
Place the stove-top grill on a burner, adjusting it for appropriate contact with the heating element as described in the manufacturer's instruction manual. Heat the grill at a medium-high setting.
Step 4
Flick two or three drops of water on the grill to test if it is hot enough to cook the asparagus. If the droplets bounce and pop, it's time to cook.
Step 5
Drizzle about 1 tablespoon of olive oil over the asparagus. Mix the asparagus gently with one hand until the spears are evenly coated. Using the same hand, set the spears on the grill, perpendicular to the pan's ridges.
Step 6
Lift the end of an asparagus spear with tongs after about 2 minutes on the grill. If they are deep brown from the grill's ridges, turn the spears over. Otherwise, continue grilling for another minute before turning them over.
Step 7
Grill the asparagus spears for 2 to 3 minutes after turning them. Remove the asparagus from the grill and season the spears lightly with salt and fresh-ground black pepper.
Double-Sided Grill
Step 1
Snap the bottoms off of asparagus spears, rinse them in cool water, and pat them dry with a towel.
Step 2
Turn the double-sided grill, also called a contact grill, to its highest setting. Allow it to heat for about 5 minutes.
Step 3
Lift the lid and spray both the top and bottom grill plates with olive oil- or butter-flavored cooking spray.
Step 4
Set the asparagus spears on the bottom grill plate, oriented across the ridges to form the deep-brown grill hash marks. Lower the lid over the asparagus.
Step 5
Lift the lid after 2 minutes and test the asparagus by inserting the tip of a sharp kitchen knife into the thickest part of one or two of the spears. If the knife slips in and out easily, remove the asparagus. Lower the lid back over asparagus that is not yet tender and grill it for an additional 1 to 2 minutes.
Tips and Warnings
- Serve grilled asparagus with fresh-cut lemon slices to squeeze over the vegetable just before eating.
- Do not grill asparagus that is wilted or that has loose tips. This is a sign of aging, and the food may be bitter or stringy and unpalatable.
Things You'll Need
- Vegetable peeler
- Towel
- Platter
- Olive oil
- Tongs
- Salt
- Black pepper
- Cooking spray
- Sharp kitchen knife
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