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Thick stalks do best on the grill; snap off the tough bottoms and peel the lower half or not, depending on your personal preference. I like to use a pretty hot fire, but you have to work quick to keep the asparagus from charring too much. You can also let the coals cool down a little, too (grill something else first).
Spread the spears on the grill in the single layer. Turn them with tongs as soon as they begin to brown (which is pretty quick if the fire's hot), brown the other side, and get them off the heat.
Drizzle with the best extra virgin olive oil you can afford (I keep the really good stuff for table use only and cook with something cheaper, like Bertolli from Costco). They're real good like that, but for a transcendental experience, top the asparagus and oil with finely shaved Parmigiano-Reggiano.
more Spring: Stewed Artichokes with Leeks
more grilled vegetables