We’ve tried (I think) all the different tricks for asparagus on the grill: impaling a bunch onto three skewers to form a kind of raft that can be turned at one move and won’t fall through the grids – a neat trick, and it DOES work; but prep is fussy and then you have all these stabbed asparagus spears to deal with at the table…
Much better, I think, to just invest in a grill pan, some decent oil, and a bit of salt and pepper. Oh, yes, I peel my asparagus too – you don’t really have to, but Rich prefers his peeled, so I take the extra couple of minutes after trimming the ends to shave the buggers.
And, while we’re on the subject of trimming asparagus: I read an interesting article somewhere this spring that suggested the traditional ‘bend the spear ‘til it snaps’ method of disposing of the tough, woody ends is a load of hooey. Far better, so this article suggested, to simply cut off the bottom, visibly woody bits from the end of the spears. Well, that works for me, AND, I am tossing out a lot less bits of asparagus!
Once I’ve trimmed and peeled my asparagus, I toss it with a little coarse sea salt, pepper, and a bit of nice oil – for this batch I played around a bit and sprinkled on some roasted garlic and zesty lemon grapeseed oils – NICE!
Spears well and truly ready, I pass them off to Rich, who pops them on our well-used grill pan, which he had just rubbed with some olive oil, and closes the lid – just for a bit. Still, you do what you want.
Transfer the spears to a platter and serve. We had ours with some cunning little lamb chops (tomorrow’s subject) and a nice tossed salad.
Rich thought he might could’ve grilled the spears just a wee, tiny bit less, but I thought them mighty fine.