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1 pound of Asparagus
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Extra Virgin Olive Oil
(evoo)
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1/2 tsp. Minced Garlic
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Salt and Pepper
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1. |
Wash
asparagus. Cut or snap off woody stems. Even out spear length (if
desired.) If stalks are large, peel ends. Asparagus spears may be
grouped into bunches of 4 or 5 spears and skewered and grilled together.
(It is not necessary to par-boil asparagus before grilling.) |
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2. |
Toss
with olive oil (optional)
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3. |
Place
on very hot grill 4 to 6 minutes turning several times. Asparagus should
be slightly blackened and wrinkled. Do not overcook. |
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4. |
Place
on serving platter. Sprinkle with evoo and garlic. Salt and pepper to
taste. This dish can be served immediately or served later at room
temperature. |
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Variations: |
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1. |
Balsamic
Vinegar Reduction: Simmer
1/2 cup balsamic vinegar with 1/2 tsp. sugar. Simmer until reduced to
syrup. Drizzle over the asparagus with evoo. (Refrigerate any remaining
syrup.) |
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2. |
Sprinkle
grilled asparagus with fresh thyme or lemon zest or orange zest. |
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3. |
Sprinkle
grilled asparagus with olive oil, grated cooked egg yolk, minced chives,
sea salt and freshly ground pepper. |
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4. |
Wrap
asparagus spears in thinly sliced Prosciutto, Spanish Serrano ham or
other cured ham before grilling. |
