Serves4
- 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
-
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.
