Equipment
Ingredients
Asparagus
- 450 g asparagus, woody ends snapped off
- 15 ml olive oil
- 3 g kosher salt
- 1 g black pepper, freshly ground
Finishing
- ½ lemon, cut into wedges
Nutrition (per serving)
Method
Preheat the grill to medium-high heat, targeting 200C to 230C (400F to 450F). Clean and lightly oil the grates to prevent sticking.
Remove the woody bottoms of the asparagus by bending each spear near the base until it naturally snaps at the exact point where it becomes tender.
Place the trimmed asparagus on a baking sheet. Drizzle evenly with olive oil, then sprinkle with kosher salt and freshly ground black pepper. Toss gently with your hands until every spear is thoroughly coated.
Arrange the asparagus spears across the grill grates. Ensure they are positioned perpendicular to the bars so they do not fall through into the fire. Close the lid and cook until the bottoms develop clear grill marks, about 3 minutes.
Use long tongs to roll the asparagus spears over. Continue grilling uncovered until they are tender and lightly charred all over, about 2 to 3 minutes more.
Transfer the hot asparagus to a serving platter. Immediately squeeze the lemon wedges over the spears so the juice interacts with the residual heat and oil. Serve warm.
Chef's Notes
- Thick asparagus spears are vastly superior for grilling. They can withstand intense heat to develop a charred, smoky exterior while remaining crisp-tender inside. Pencil-thin spears will overcook and become stringy almost instantly.
- The snap method for removing woody ends is foolproof for finding the tender point. If you prefer a uniform, elegant presentation, line them up after snapping one tester spear and use a knife to cut the remaining bottoms evenly at that length.
- Do not over-oil the asparagus before grilling. Excess oil will drip into the fire and cause flare-ups, which deposits an unpleasant, bitter black soot on the delicate vegetables.
- Acid is crucial for waking up the earthy flavor of asparagus. Squeezing the lemon while the spears are piping hot allows the juice to emulsify instantly with the olive oil on the surface, creating a cohesive, bright glaze.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Reheat quickly in a dry skillet over medium heat, or chop and serve cold in salads.
