When asparagus are at their peak, we can’t seem to get enough. They’re easy to prepare, complement just about every dish (see cedar-planked salmon) and are delicious with little fuss. Seasoned with a pinch of salt and a squeeze of lemon, asparagus are a summertime favourite.
If you don’t have a barbecue, you can achieve similar results with a heavy-bottomed skillet or stove-top grill pan, ideally cast iron.
Serves 6
■ 2 bunches fresh asparagus, about one pound each
■ vegetable oil, about 1 Tbsp
■ kosher salt
■ 1 lemon
Preheat the barbecue to medium-high.
To trim the asparagus: hold a spear (one hand at each end) and bend the stalk until it snaps at its natural breaking point, about 2 - 3” from the base.
Lay the trimmed asparagus on the grill (or skillet), brush with oil and cook, uncovered, until slightly charred (on my barbecue, it takes about 8 -10 minutes). Turn the asparagus over with tongs, close the lid, and continue to cook, until tender. Keep a close eye on the asparagus as timing will vary depending on the thickness of the asparagus and the heat of the grill (or skillet).
Transfer to a serving platter, sprinkle with kosher salt and a squeeze of lemon juice.
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