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Lip-Smackin' Good Grilled Asparagus
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Provided By:
Elizabeth Karmel

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    • Grilling expert Elizabeth Karmel likes to serve these grilled asparagus spears with beer-can chicken, but they're a great side for all kinds of grilled meats, seafood and even veggie burgers.

    Ingredients

    Serves:

    Directions

    When buying asparagus, look for fat firm stalks with firm deep green or purplish tips. Also check the bottom of the spears. If they are dried up, chances are they have been sitting around for too long.

    Trim off the tough bottom of the spear by grasping each end and bending it gently until it snaps at its natural point of tenderness -- usually two-thirds of the way down the spear. If the spear is less than 6 inches long, chances are it has already been trimmed for you. Alternatively, you can cut the ends off with a knife.

    Coat each spear with olive oil by placing clean, dry spears in a re-closable plastic bag, pour in the oil and massage spears to coat each one with oil. Sprinkle with salt and massage again. Leave the asparagus in the bag until ready to cook.

    Place asparagus on the cooking grate crosswise so it won't fall through the grates. Grill for about 10 minutes, turning occasionally to expose all sides to the heat. Asparagus should begin to brown in spots (indicating that its natural sugars are caramelizing) but should not be allowed to char.

    Remove from grill and serve immediately.

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