I’ve done broiled asparagus before, and this is basically the same recipe. Today’s version proves two related rules:
- Anything that can be grilled can be broiled.
- Anything that can be broiled is better when it’s grilled
It’s true for steak, it’s true for vegetables, it’s true for everything.
The reason is that when you’re grilling anything that drips off is vaporised, and the vapor comes back up as additional flavor on whatever you’re cooking. Broiling comes close, but any drippings left in the pan when you’re done are flavor that you lost.
Ingredients
bunch of asparagus
olive oil
salt & pepper
Directions
Snap off the cut ends of the asparagus. If you’ve never prepped fresh asparagus before, check out the post on rib steak with broiled asparagus and broccoli for step-by-step instructions. Put the prepped asparagus in a large plate and coat well with olive oil.
Then a generous helping of fresh ground black pepper and kosher salt.
Toss well to combine. You can do this with tongs, but doing it by hand is faster and you’re less likely to drop any.
Place the asparagus on a heated grill, arrange everything in a single layer, and turn the flame down to medium.
“How high is medium.” Umm, good question. Kind of depends on how much pressure you’re getting from your tank, how restrictive your grill is, how far … No, forget that. You want the flames to be at least two or three inches below the grill. Lower than that and you’ll sweat out all the moisture before it’s cooked. Higher than that and you’ll turn it into charcoal.
You can see that I’m using a special veggie tray in my grill. You don’t really need one of these, but it keeps you from dropping skinny veggies — like asparagus — down through the grill.
Turn the asparagus frequently to keep it from burning on one side.
It’s done when the color has changed from bright green to a deep olive color, with brown on the tips and leaves. Unlike meat, which can’t go back into the same plate the raw food was in, grilled veg can go back in the same plate. Which means any oil and seasonings that were left get added back in. Yum.
And that’s it.
Coming up next is the first step in a weeks-long process of making a beautiful dressing. Yes, weeks. Stick around, it’s easier than it sounds. And prettier, too. Then the main dish to go with the asparagus, a dish that will use some of an ingredient left over from a couple of weeks back.
Want more like this? For more recipes like this, that you can hold right in your hands, and write on, take notes, tear pages out if you want (Gosh, you're tough on books, aren't you?) you might be interested in How To Cook Like Your Grandmother, 2nd edition, Illustrated. Or to learn your way around the kitchen, check out Starting From Scratch: The Owner's Manual for Your Kitchen.
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7 Comments
I was not aware that there was such a thing as a special veggie tray for a grill. See, that’s why I come here–to learn new things. You think they make one for my rusty, cheap charcoal grill?
Kristin, check your local Home Depot. That’s the place where normal people buy new wood and nails. (You did know that wood and nails are available new, right?)
For a charcoal grill, I’ll assume the round Weber style, I’d say the best choice is the stainless steel wok.
I’ve got a non-stick-coated version of that wok, and I never use it. You just can’t clean it. The stainless steel pan I used for the asparagus takes about two minutes with steel wool.
I’ve never seen one of those wok toppers before either. Of course, I’ll probably never buy one and instead continue to curse inventively when my zucchini falls through the grate.
I’ve heard that urban legend about vast warehouses full of new wood and nails, but why bother when our whole barn foundation is full up with building materials (albeit rusty, rotting, and falling apart building materials)? Plus, that wood for sale at Home Depot is crap compared to the old-growth boards and beams we get from old buildings around here.
Another way to do asparagus on the grill, for those who don’t have the vegetable tray: use wooden skewers to thread the asparagus together at both ends. They stay together, none fall through the grill, and you can turn them all at once.
We toss ours in bottled salad dressing – Italian is good, as is Kraft’s Sweet Onion Vinaigrette & Sundried Tomato and Oregano and the spritzer type dressings are good for this too. They come out almost carmalized and are like candy!
Dude — try throwing these little buggers into a bag with cut-in-half garlic cloves and oil. Let sit for at least 6 hours, then grill with S&P. Argh! Heaven!!
Hmm, might try that next time. I really like the flavor of the asparagus though, and wouldn’t want to cover it up.