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May 29, 2008 / Tony

Grilled Asparagus

I finally got around to testing the idea I had in Asian Grilled Asparagus.  The idea is to skewer asparagus before grilling to make them easy to turn and evenly cook.  The problem is that raw asparagus is pretty tough to skewer without breaking.  Here’s my solution:

Grilled Asparagus

1 lb asparagus, woody ends trimmed

Extra Virgin Olive oil, for brushing

Kosher salt and freshly ground black pepper

Bring a large pot of salted water to a boil.  Add the asparagus and cook one minute.  Drain and then place in an ice-water bath until cool.  Drain again and then skewer the asparagus using two skewers.  Put about 5-6 stalks together.  Then brush lightly with olive oil and season with salt and pepper. 

Grill over a hot grill until they begin to char slightly.  Remove from the heat and serve immediately.

Here’s a picture of them on the grill:

 

The result is a very crisp-tender and slightly smoky product.  They were outstanding and really easy to control on the grill.  I kept the seasonings to a minimum this time but the sky is really the limit as to adding flavor.  One could add some citrus, Parmesan cheese, soy, or even serve it with hollandaise sauce.  Enjoy!

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