Tuesday, August 30, 2005

BBQ'd Asparagus

BBQ'd Asparagus

Prep time: 15 minutes (to heat up the BBQ)
Total Cooking time: 3 minutes or so (max 6 if the spears are thick)

Asparagus spears – (figure 4-5 per person)
1 tbsp olive oil
Salt & freshly ground pepper

1. Heat the BBQ.

2. Remove the tough lower part of the asparagus stalks. Two ways to do this: you can just cut the bottoms off with a sharp knife or you can naturally break off the tough part off by just grasping the top half in one hand and the bottom quarter or third in the other and “snap”. The spear will just naturally break leaving you with tender goodness in one hand and tough stem in the other.

3. Place the tender asparagus on a plate and drizzle with olive oil. Toss and sprinkle with salt and pepper.

4. Place the asparagus on the grill perpendicular to the grate so the spears won’t fall through. Cook over medium high heat for 2 minutes and gently roll the asparagus over. By now the spears are bright green and have beautiful scorch marks from the grill. Cook for another minute or so and they’re done. You want them to have a little crunch to them. Young skinny spears obviously take less time than thicker spears, but even the thickest will be ready in less than 5 minutes once you’ve rolled them.

5. Remove the asparagus to a platter and sprinkle with a little more salt and pepper and you’re done.

Tips & Variations

If you don't have a BBQ (or it's winter, or rainy...) you can roast it in the oven at 425F/220C for 5 minutes or so.

Kevin at Seriously Good is hosting Asparagus Aspirations - check out the roundup.
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