I love asparagus, especially cooked with minimal seasonings. This recipe is an easy way to prepare it using an outdoor grill or grill pan indoors using nothing other than olive oil, salt and pepper. If desired, you can finish the grilled asparagus with a drizzle of balsamic vinegar or fresh lemon juice. This recipe can be made in any amount needed.
- 1-1/2 pounds asparagus, washed, tough ends removed (see notes below)
- Olive oil
- Salt and pepper to taste
Heat a grill pan over medium-high heat (or use the outside grill). Toss the asparagus with a little olive oil, salt and pepper. Grill until just tender, turning occasionally to get all sides, about 10 minutes. This asparagus can be served immediately or at room temperature.
Notes: To remove the ends of asparagus, bend each spear until it snaps and discard the bottom portion. How much asparagus you end up with depends on how much of the tough ends need to be removed. If you are not certain how fresh and tender the spears are, purchase extra, about two pounds in all. If there are leftovers, they are very good cold, room temperature or reheated.