I will only eat asparagus two ways … grilled and roasted. Asparagus was one of my least favorite vegetables when I was a kid. In fact, I wouldn’t touch it … and gave a couple cans of it away to the food pantry once, much to my mother’s dismay (apparently it wasn’t cheap!).
Today, however, grilled asparagus is one of my favorite vegetables. Even my husband and daughter love it … which fascinates me. Neither of them are particularly fond of any vegetable.Try this easy grilled asparagus! Click To Tweet
Asparagus isn’t native to the United States. Just like many other foods, it was brought here by colonial settlers in the 1700s … although, exactly by whom and where is debated. Many say it was first grown in New England, then found it’s way to California, which one of three states where most of our Asparagus is grown today – Michigan and Washington are the other two.
I’ve seen a plethora of grilled asparagus recipes on the internet … and they’re all pretty similar. I do hope you try this one and let me know what you think!
I usually use olive oil and sea salt to coat my asparagus before I grill it. Sometimes, though, I use sesame oil, garlic and ginger. I’ve also used various flavored oils like basil or chili. Each variation changes the flavor slightly, but they’re all good. Recently, however, I found a bottle of smoked salt at T.J. Maxx … it’s SO good and gives food a slight smoky flavor. If you happen across a bottle … grab some!
What’s your favorite way to cook asparagus?
- 1 pound fresh asparagus
- 2 tablespoons olive oil
- 1-2 teaspoons smoked salt (sea salt can be used as a substitute)
- Pre-heat grill to 400 degrees.
- Snap each stalk of asparagus to remove the tough white bottom portion (you may choose to simply cut this portion of the stalk off).
- Place asparagus in a baking dish.
- Drizzle olive oil over the asparagus.
- Sprinkle salt over the asparagus.
- Using tongs, toss asparagus so it is evenly coated with salt and oil.
- Arrange asparagus on grill grates in a single layer.
- Let cook for about 5 minutes, then turn and let cook another 5 minutes. If you prefer your asparagus more tender, turn a third time and finish cooking for 5 minutes.
- Remove from grill and arrange on a serving platter.
- Serve with your favorite grilled meat and enjoy!
- This recipe was created with thick stalks of asparagus ... about 1/2 inch diameter on the bottom. Thinner asparagus will cook more quickly, so watch carefully to avoid burning. Cook longer for tender stalks ... or less time for more crunchy stalks.