Ready in 25 minutes
We live in what some would consider traditional asparagus country. The river valley has deep historical roots of some of the finest asparagus in the world. Or at least before disease took it's toll on the roots years ago. But, when the green spears appear ever year, we flock to the little roadside stands once or twice a week while it's in season to take advantage of this treasure since it's recovery. Here is just one way we like to cook it.
"This is exactly how I do it!! Wouldn't change a thing!! However, I have noticed the slightly thicker spears, which we all tend to avoid for most recipes, are actually better for grilling."- thetitan99
Trim the ends off the asparagus a place them in a shallow glass dish. Drizzle with the oil and season with salt and pepper. On a hot grill using a pair of tongs, place asparagus on grill so they don't touch. Roll or turn often and cook until tender. Serve with lemon wedges or more olive oil.
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t_bear 2 months agoGreat recipe! It's worked out twice for me - once on top of the stove in a skillet, and the second time in the oven using my grill pan and press.
ellencarpenter 1 year agoAwesome and super easy
KellBell420 2 years agoSoo yummy! A little bit of garlic powder sprinkled on as well as the salt/pepper is very tasty on these.
Lbnix 2 years agoYummy! This is exactly how I cook asparagus. No canned stuff for us?
TheStever1953 2 years agoVery good! My favorite way to cook asparagus.
ZapperUN 3 years ago
thetitan99 4 years agoThis is exactly how I do it!! Wouldn't change a thing!! However, I have noticed the slightly thicker spears, which we all tend to avoid for most recipes, are actually better for grilling.