Grilled Asparagus

Grilled asparagus with grilled haloumi makes a great entree (starter). If you want to add some more colour, think about a few tiny tomatoes and mint leaves.

I just did grilled asparagus Saturday for a dinner party. But I cut them to ~2 inches and included zucchini and summer squash cut to a similar size. You need a grill pan as the pieces are little. When all were grilled I tossed them with a small amount of olive oil, lemon juice, lemon zest, garlic and fresh mint that is just coming up. Yum.

Easy and delicious. I grill asparagus sometimes too. They seem to get such an interesting flavour when grilled.

On a more practical note, skewering the asparagus spears perpendicular to two bamboo skewers (kind of like a backyard fence) makes grilling a whole lot easier. Try it out!

Great idea, thanks! ~Elise

As an apartment dweller, I usually make these in the oven, but yeah, nothing beats them on a charcoal grill. BF and I made them just the other day. He likes to wrap a slice of ham around the spears, because he requires a little smoke and mirrors in order to get his vegetables down.

Grilled asparagus is one of my favorite things to eat/make in the spring. Unfortunately, I have to use a grill pan on the stove top because I don’t have access to a gas grill (ah, NYC apartment living).

When I don’t grill it, I like to roast it in the oven after tossing the spears with olive oil, lemon juice, and salt and pepper. So simple, yet so delicious!

I love Asparagus,try and wrap bacon around about 6 and put them on the grill on top rack of a gas grill sprinkle with kosher salt it’s to die for just pick them up and eat with your fingers, bacon crisp ummm so good.

Just this year I went into a Pub….the owner SWORE I would LOVE their asparagus…I told him I’ve had the BEST of the chefs cook it and I wouldn’t like it! Oh yeah, you got it……they GRILLED theirs!!! I fell in LOVE! It is amazing how something cooked just a different way can change the flavor. I prefer mine coated in melted butter with just garlic salt over it then grilled…..HEAVEN!!!!
Thank you Ratcliff Pub! Corona, CA

We’re well into the asparagus season here in Provence, have been eating them just with butter or a soft poached egg (creates a low fat hollandaise sauce almost!). Also use the ends for making asparagus soup!

simply roll in olive oil and grill//as they cool off add kosher salt/just a pinch..adding at the last second reduces amount but it has a bigger bang…enjoy

This is one of our favorite grilled veggies.. Sometimes I do it exactly like you did and other times I add balsamic like the others have..
Another done like this is zuchinni or yellow squash sliced thin on a mandolin. Sometimes just oil, salt & pepper, and other times marinated in Italian dressing for a few minutes.. We do the asparagus like that too sometimes..

Its such a favorite of ours, that that is what we had last night for our first grill meal of the year.. (Ohio here & we’ve just started a nice spring). We had delmonico steaks & asparagus grilled, and one of the last 2 speghetti squash from last year.. What a great meal it was.
:)

I was going to make this last night, until we had a grill fire. So, I put them on a cookie sheet, sprinkled on some parmesan cheese and put it under the broiler instead. Delicious! You have to eat them like fries!! I didn’t like asparagus until I had it grilled and now it is my favorite.

Add a few drops of balsamic vinegar to that olive oil and then grill . . . even better.

I agree, grilling is the best way to prepare asparagus. You may also want to try some grilled lemon juice on it. Put half a lemon cut side down over direct heat and grill until well caramelized then flip and cook until the skin side is lightly charred and the lemon is heated through. Let cool for a couple of minutes and then squeeze over the grilled asparagus. Fantastic. I also like to zest the lemon before grilling and toss the zest with the asparagus before cooking.

YES to the balsamic in the mix, though lemon juice is great too. What I like to do with those fat spears is peel the skin off, just almost up to the tips. Yummy!