Garden to Grill: Grilled Asparagus

This stalky favorite is packed with nutrients and fairly easy for the home gardener to cultivate. And because asparagus is a perennial plant, once a bed is established and maintained, the home grower can expect this popular vegetable to become part of the edible bounty for years to come. A spring crop, the peak harvest generally hits sometime in April. As it happens, this is just about the time an old friend out on the deck begins to beckon. Asparagus? Meet grill. 

Bright and vibrant, with grassy notes, it is always welcome on my plate. Asparagus is most commonly steamed, but when grilling out, a few minutes over an open flame may make one wonder why it isn’t always done this way. The vibrancy is still there, but a few minutes over the dry heat brings a depth of flavor and a crisp surface texture that is hard to capture any other way. 

After careful attention to the fish, chicken or beef that is just about ready, this spectacular side dish takes almost no time at all to complete the meal without setting one foot in the kitchen. Although the recipe is deceptively simple, the flavor is not.

Grilled Asparagus

1 pound fresh asparagus 
1 ½ tablespoons olive oil 
1 teaspoons sea salt 
Cut the bottom 
2 inches from asparagus stalks.

Coat lightly with olive oil.

Sprinkle on sea salt.

Grill over high heat until cooked, but still crisp (about 2 minutes).