This is so incredibly simple, and tastes great. I’d never grilled asparagus until this afternoon. Even the dog liked it!
Get some nice, fresh asparagus (preferably from Michigan or Ohio!) Don’t use the frozen stuff, as when it starts to thaw, the ice will make it soggy, and it’ll then be soggy when it comes off the grill.
Find the natural length of the asparagus. To do this, grab one stalk, hold it by the cut end, and also about two inches from the cut end. Bend it till it breaks. Then, hold the rest of the stalks in one hand with this broken one on top, and cut all of them to that length.
With the cut asparagus stalks on a plate, drizzle a little olive oil on them, along with a sprinkling of Kosher or sea salt and a bit of fresh-ground pepper. Use your hands to roll the stalks against each other so they’re evenly covered, then wash the olive oil from your hands.
Make sure your grill is at about 300 degrees F. If you’re cooking steaks, which are great with a side of grilled asparagus, part of your grill should be at about that temperature anyway. Just lay the asparagus on the preheated grill. Turn them about every 15 – 20 seconds until grill marks are showing up all the way around. Once there are marks everywhere, they should still be crisp inside. In other words, don’t grill them too long, just enough to get the job done.
I wonder how grilled rhubarb would taste with a chilled strawberry dipping sauce? Hmmm …