How to Make Grilled Asparagus
Perfect with BBQ Chicken, Maple Glazed Salmon or Charbroiled Steaks
Jan 7, 2009
If all you've ever experience is canned or frozen asparagus, you're in for a delicious surprise. Asparagus is delightful when prepared properly, downright mushy otherwise. So take heed - better to under-cook than over-cook. That's not to say that raw asparagus is very palatable either, but raw can always be cooked a little more. Mush, is well, not going to un-mush regardless of what's done to it.
Ingredients
- 1 bunch Fresh Asparagus
- Olive Oil (Lightly Flavored Extra Virgin)
- Kosher Salt
- Fresh Ground Black Pepper
Instructions
- Set a large covered pot of salted water on high heat. Bring to a boil.
- While waiting for the boil, remove the woody ends from the asparagus spears. The flavorful woody ends can be saved and used in a vegetable stock.
- Prepare an ice bath by adding a couple of cups of ice to a large bowl and then filling it halfway with water.
- Once the water in the pot is at a rolling boil, add the asparagus.
- Cooking times will vary depending on the size of the asparagus, but generally speaking, don't walk away. In this case, we only want to parcook (blanch) the veggies, as we will be finishing them on the grill later, so the spears should be removed from the water when just a little bit limp. This should take less than 5 minutes.
- Place in the ice bath immediately.
- Drain once cooled.
- Store the parcooked asparagus in the fridge until needed.
- All of the steps up to this point can be done several hours ahead of time, or even the night before (don't do it too soon as asparagus progresses towards an unappetizing army green after it's blanched).
- When you're ready to get grilling, preheat the grill over medium heat.
- Gently toss the spears with enough olive oil to coat.
- Season lightly with salt and pepper.
- Place on the grill, across the bars at a slight angle.
- Turn after a minute or two and cook a few more minutes.
- Remember the asparagus is already mostly cooked, so be careful not to leave on the grill too long. A little bit of crunch is perfect.
- Remove from heat and serve immediately.
Variations
For Sauteed Asparagus, follow all the steps as above. Simply substitute a heated saute pan for the grill. For Grilled or Sauteed Green Beans, the procedure is similar. Remove the stem ends from the beans, blanch for 1-2 minutes, transfer to an ice bath, drain, and cook as directed above.
Serving Suggestions
Pair with BBQ Chicken, Maple Glazed Salmon, Charbroiled Steaks, Parmesan Mashed Potatoes, or your favorite main and side dishes.
