Grilled Asparagus

From the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart

Introduction

While you grill the tuna—or just before pop the asparagus spears on the grill. You will be rewarded in this meal as well as in a pasta meal a few days later.

Ingredients

Steps

1. Prepare the grill with a hot fire. Snap off the fibrous bottom end of each spear or trim the whole bunch with a knife to a uniform length. Peel the spears from slightly below the tip to the base, using a sharp vegetable peeler or paring knife. In a large bowl or baking dish, toss the asparagus with the oil, salt, and pepper.
2. Lay the spears on the grill over a hot fire. Cover, cook for 3 minutes, then turn. Cover and cook for 3 minutes more, or until crisp-tender. If you are not grilling, steam or boil the asparagus until crisp-tender. Serve 5 spears to each diner. Cool, wrap, and refrigerate the remainder.

Notes

• Serves 4, with 15 spears reserved for Pasta with Grilled Asparagus, Pine Nuts, and Olive Oil, and 8 spears reserved for Skillet Scramble of Grilled Potatoes and Asparagus

This content is from the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart.