Asparagus, like the first robin or the first strawberries, is one of the accepted and anticipated signs of spring arriving. The tender green spears are delicately flavored, and they're usually steamed or poached until just done, then served with butter or Hollandaise sauce. However, asparagus has its wilder side, too. If you toss the spears with a bit of olive oil and coarse salt, and then grill or broil them, the hint of smokiness and char brings out a whole new set of flavors in the asparagus.
Step 1
Untie your bundle of asparagus and rinse the spears under cold running water, then shake off any excess. Grasp each spear by the bottom and bend it, to snap off the woody bottoms from the stems.
Step 2
Peel the bottom half of any especially thick stems. This is optional, but it leaves the thicker stems more tender and toothsome when cooked.
Step 3
Toss the spears with olive oil. Season them lightly with coarsely ground sea salt and fresh-ground black pepper. If you're broiling, transfer the spears to your broiler pan. If you're grilling, put them on a plate or sheet pan and take them to your barbecue.
Step 4
Broil the spears for five to 10 minutes, turning occasionally, until you can easily pierce the thickest part of the stem with the tip of a paring knife and the stems have a hint of charring. Remove from the broiler, and serve hot.
Step 5
Grill the spears over a high flame or hot coals for 10 to 15 minutes, turning frequently, until they are tender when pierced with the tip of a paring knife and are slightly charred. Remove from the grill, and serve hot.
Tips and Warnings
- Cooking times will vary slightly according to the thickness of the spears, and your preferred degree of doneness. If you like your asparagus slightly crunchy, shorten the cooking time. Pass a cruet of good olive oil with the spears, and serve them with a small splash of balsamic vinegar or lemon juice.
Things You'll Need
- 1 pound of fresh asparagus for every 2 to 4 people
- Vegetable peeler
- Olive oil
- Coarsely ground sea salt
- Fresh-ground black pepper
- Broiler pan
- Plate or sheet pan
- Paring knife
References
- Epicurious; Roasted, Broiled or Grilled Asparagus; Mark Bittman; 1998
- Food Network; Grilled Asparagus Spears; Bob Blumer
- Amazing Ribs; Grilled Asparagus Spears to the Heart; Craig "Meathead" Goldwyn
- Fine Cooking; Broiled Asparagus & Orange Slices with Olive Oil & Shallots; Pamela Anderson; April 2002
- Fine Cooking; Grilled Asparagus and Steak Salad with Hoisin Vinaigrette; John Ash; March 2011
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