Preparing Asparagus | Grilling Asparagus | Asparagus Tips
Have the grill heated to a medium heat.
Clean the asparagus by rinsing under cold water and the pat dry with a paper towel.
|Lay the asparagus out on a plate or cookie sheet and drizzle with 2 to 3 tablespoons of olive oil or vegetable oil.|
Roll the spears back and forth so that the entire stalk is coated. Sprinkle the coated asparagus lightly with salt.
|Place the asparagus on the grill so that the stalks are perpendicular to the grates on the grill so that they do not fall through them. Leave a little space between stalks.|
|Grill the asparagus for 5 or 6 minutes, turning them slightly every few minutes to provide even grilling.|
|When done, the asparagus should have delicious caramelized brown spots and a crisp tender texture. The spears should be browned but not charred. Do not overcook the asparagus.|
|Tip: For easier grilling and visual appeal, skewer 6 or 7 spears crosswise, in two places. Insert the skewers just below the tips and 1 to 2 inches from the bottom. It is best to leave a bit of space between the asparagus stalks. The skewers make it easier when placing on the grill, turning the spears, and removing the asparagus from the grill. If using wooden skewers, be sure to soak them in water before using.|
For more information on asparagus, see All About Asparagus.
- 1 pound of fresh asparagus equals 16 to 20 spears, 3 cups trimmed, or 2 1/2 cups of cooked asparagus.
- Do not overcook asparagus. Overcooking will deplete its flavor and cause it to be mushy.
- If you need to store asparagus for more than 3 days, store them loose so that air can circulate through the spears, discouraging mould from developing.
- Limp asparagus can be refreshed by trimming off the ends of the stalks and placing it stalk side down into a glass holding 1 1/2 to 2 inches of cold water, place a plastic bag over the tops and then store in the refrigerator for approximately 1 1/2 to 2 hours.