Asparagus

With asparagus comes Spring. This delicately-flavored perennial—especially its first few pencil-thin shoots–is the promise of a new season. We’ve cooked this vegetable dozens of ways, in soups, quiches, even stir-fries, but we’ve found the simplest way is often the best: on the grill.

Asparagus

Trim any thick or woody bottoms from the spears, or use a peeler and shave the lower half of each spear. Toss them in a bit of extra-virgin olive oil and kosher salt, and arrange on the grill over direct medium heat. Some folks line up the spears across the grate like soldiers; I tend to chuck them on and toss with the tongs so I can play with fire. Turn the spears until they pick up a bit of char, but keep them crunchy—maybe three to four minutes total.

Then you have a few options… You can get fancy and wrap half a dozen or so in a piece of pancetta. Or shave some Reggiano, Asiago or other hard cheese on them. Or like me you can just place your tasty pile of Spring goodness on the table and dig in.

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