2000s Recipes + Menus

Grilled Asparagus

  • Active time:15 min
  • Start to finish:30 min
June 2000
Asparagus is a star of the season, as a side dish to any main course—chicken, fish, pork, beef, or lamb—or as a salad topped with a squeeze of lemon juice.
  • 1 1/2 lb medium asparagus (24), trimmed
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • Special equipment:

    8 (6-inch) wooden skewers, soaked in warm water 10 minutes
  • Prepare grill.
  • Divide asparagus into 4 bunches. Align each bunch in a flat row and thread 2 skewers crosswise through each bunch. Brush asparagus with oil and season with kosher salt.
  • Grill asparagus on an oiled rack set 5 to 6 inches over glowing coals until tender, 3 to 5 minutes on each side.
Cooks’ notes:
  • The parallel skewers make it easier to turn the asparagus.
  • If outdoor grilling isn’t an option, asparagus may also be grilled in a well-seasoned ridged grill pan over moderately high heat.
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