Okay, I wasn’t going to do this post, simply because I’ve seen asparagus on almost every food-related website I frequent over the last week or so.
However, the more I thought about it, the more I realized I really needed to share my favorite asparagus preparation. It’s not unique, it’s not original, it’s not complicated. What it IS is FABULOUS and FLAVORFUL and FANTASTIC.
What it is is GRILLED.
I think it’s important to note that I only like asparagus this time of year, when it’s tender and tiny. Big, woody strong flavored asparagus just isn’t my thing. And really, when asparagus is as tiny as the stuff we used on Sunday, you can eat it raw. I’ve been known to do that – just grab it up before it goes on the grill and munch away. So the grill is really just an accessory – something to impart a little extra flavor (and what great flavor it is!) at the last minute.
One bunch super-tiny pencil-thin asparagus, trimmed
Grapeseed oil (about two tablespoons)
Salt and Pepper to taste
Begin by trimming the ends off of your asparagus – just hold one piece of asparagus by both ends and gently bend it until it snaps. Where it naturally breaks will serve as your guide for where to cut the remaining pieces. Toss the asparagus with oil, salt and pepper.
Place the seasoned asparagus on a hot grill, perpendicular to the grates (or use a grill basket) and let it cook for a minute or so. Using tongs, carefully turn the asparagus so that it gets grilled on all sides. Don’t leave it on there too long – you just want to get a little color on there, but you still want the asparagus to have some crunch. I usually take it off once it has achieved that lovely bright-bright green color.
Can be served hot or at room temperature.