Spring and asparagus go hand in hand.
If you are anything like me, by the time you finish prepping and cooking a main course, you’re out of steam. But of course having no green on our plates makes me cringe inside, so I have to pull out the bag salad and some dressing: that’s all I’ve got left me some nights.
Of course, this is perfectly fine, but variety is the spice of life, and one can get a little bored by the same leafy greens and dressing with no special accouterments.
Spring is fabulous for asparagus, it’s delicious and tender, and doesn’t cost $10 a pound (maybe a bit of an exaggeration)! This takes under 10 minutes, start to finished on your plate. The beauty is in it’s simplicity.
I recommend using a grill basket for all sorts of beggie grilling! (GrillPro 98121 Porcelain Coated Square Wok Topper),
- 1 bunch asparagus
- 2 tablespoons more or less olive oil
- 1 or 2 cloves minced garlic optional
Remove the woody ends of the asparagus spears.
Place spears into a grill basket or alternately, use some skewers if your racks are spaced too far apart. (But really, a grill basket is AWESOME, and totally worth the investment of a around $10).
Toss with the olive oil to be sure all spears are evenly coated, and sprinkle with garlic, salt, and pepper to taste.
Place on a preheated hot grill, lid down.
In about 2-3 minutes, move the spears around or flip them, and in another 1-3 minutes, your spear should be crisp tender.
Serve with a squeeze of lemon juice and possible some parmesan shreds if you can do dairy....delicious!