Grilled Asparagus with Lemon
Photo by Iain Bagwell; written by Margo True
Crisp-tipped, juicy, and tender, these spears are great with lamb or fish. Opt for fat asparagus–the spears will be tender but not mushy when the tips are crisp. Lemon zest, versus juice, gives a lot of flavor without too much acidity or moisture.
How to Make It
Step 1
1
Heat a grill to medium-high (about 400°). Shave thick, fibrous asparagus stalks with a vegetable peeler, laying stalks flat against a work surface to keep them from breaking under the pressure. Break off woody lower stems. Toss stalks gently with 1 1/2 tbsp. oil, 3/4 tsp. salt, and 1/2 tsp. pepper.
Step 2
2
Lay asparagus on cooking grate and grill, covered, in 2 batches if necessary; turn often until lightly browned all over and tips are crisp, 5 to 10 minutes. Serve warm or at room temperature, seasoned to taste with lemon zest, juice, and a little more oil, salt, and pepper.
Ingredients
4 pounds fat asparagus spears
About 1 1/2 tbsp. extra-virgin olive oil
About 3/4 tsp. kosher salt
About 1/2 tsp. pepper
Zest of about 1 1/2 medium lemons
Couple of squeezes lemon juice (about 1 tsp.)
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