Asparagus Season

by Anne Bennett on May 10, 2009

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This really  isn’t a recipe so much as it is a technique for cooking almost any summer vegetable on the grill. Place asparagus in a large roasting pan lined with foil and drizzle with a tablespoon or so of olive oil. Sprinkle with salt and freshly ground black pepper and shake the pan to coat evenly. Place the spears directly on a hot grill and cover. Watch carefully and turn them once with tongs until they look like the picture above. They will be cooked in as little as 6 to 9 minutes, depending upon their thickness.

You can finish them with a squeeze of lemon juice, or sprinkle them with freshly grated Parmesan cheese. And always, just a bit more freshly ground black pepper. 

If you don’t have a grill, roast them in a 425 degree oven, but don’t walk away from them. Asparagus are very tender and burn easily.

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Linda May 21, 2009 at 8:56 am

Beautiful!

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