Grilled Asparagus with Smoked Salt
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.
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.
Grilled Asparagus
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?
