Grilled Asparagus is another recipe inspired by my good friend Gwen. She made this delicious side dish at a BBQ over a dozen years ago, and it's been my family's favorite green vegetable ever since. A giant platter of Grilled Asparagus is guaranteed a spot on the spread at our summer gatherings. I've converted asparagus-naysaying cousins and parents, children and friends with these tasty grilled stalks. (I do, however, warn first timers to be aware of the funky smell that might transform the chamber pot, as Marcel Proust once penned about the potential after effects of eating the verdant vegetable.) And contrary to what Stephan might tell you, in my house, Grilled Asparagus is always finger food! April is considered prime asparagus month, btw, so I'd grab yourself a bunch when you're at the market this weekend.
Makes 4 Servings
- 1 large bunch of asparagus (I go green, not white)
- 1 large garlic clove, minced
- 1/2 tablespoon dried oregano
- Juice of half a lemon
- 2 tablespoons extra-virgin olive oil
- Freshly ground black pepper
- Salt to taste
- Turn grill on medium-high.
- Wash and dry asparagus and snap off tough ends of the stem--they break naturally where the toughness stops.
- Combine oil, lemon juice, garlic, oregano, salt and pepper in bowl and mix well.
- Lay the asparagus out in a single layer on a large, flat plate. Pour sauce over asparagus and make sure all of the spears get covered. (You can use your hands or a pair of tongs.)
- Place asparagus on grill (perpendicular to the grill grates so they don't fall through). Don't cover. Turn once the stalks are nicely browned (about 3 minutes, depending on how thin they are) and grill other side for about 3 minutes. They should be nicely browned, tender yet still crisp.
- Remove from grill and serve hot or at room temperature.