Make room (on the grates) for spring’s prettiest vegetable. With a tender texture and delicate, buttery flavor, fresh asparagus is at its best this time of year. Lightly charred asparagus is a delicious and great looking side to chicken, chops, or steak, or can easily become a meal on its own. Consider serving a pile of lightly grilled spears with charred tomatoes; with grilled toast and a fresh cheese like burrata, or on a platter with other seasonal vegetables.
The quick-cooking vegetable is a snap to prepare, of course, but attention to heat, and a few other details, achieve the best results.
Don’t fear the Spear
Use moderate heat: Asparagus doesn’t need more than a quick spin over the heat. Cook the spears over medium to medium-high heat to achieve a light char and tender, just-cooked texture. Cooking at too high a heat can result in an overly blackened exterior that masks the vegetable’s delicate flavor.
Season simply: Toss the spears in enough olive oil to lightly coat and season with salt and freshly ground pepper, or Fire & Smoke Society Potato Slayer seasoning (a friend to all vegetables). Serve with a squeeze of fresh lemon.
Use a grill basket: The best way to avoid casualties slipping through the grates. Allow the basket to heat for 10 minutes before cooking to create an instant “searing” effect when you add the vegetables.