Separate thick and thin spears
Trim woody ends and lightly peel the lower third of thick stalks. Do not mix very thin and thick spears indiscriminately: small tips may dry before the thick bases soften. Lay asparagus across the grill bars or use a basket. Tips are more delicate than the bases, so position them over a gentler area when possible. Finished asparagus should still lift cleanly instead of hanging limply from the tongs.
The recipe
Serves 4
Ingredients
- 1½ lb / 700 g green asparagus
- 2 tbsp olive oil
- ½ tsp fine salt
- ¼ tsp black pepper
- 1 lemon: 1 tsp zest and 1 tbsp juice
- 1 tbsp chopped parsley
Method
- Wash and dry asparagus and remove woody ends. Lightly peel thick lower stalks. Toss with one and a half tablespoons oil, salt and pepper, leaving out the lemon juice for now.
- Preheat an outdoor grill for medium heat, with a direct cooking area and a separate unheated zone. Clean the grate before adding food. Keep the cooler side clear so pieces can finish gently or move away from any flare-up.
- Lay across the grate and grill over medium direct heat for approximately 6–10 minutes, turning two or three times. Check thin spears sooner. A small knife should pierce the thick bases without hard resistance.
- Stir remaining oil with lemon zest, juice and parsley. Dress the warm asparagus and serve immediately. If serving later, let the spears release steam in a single layer rather than sealing them hot in a deep bowl.
Storage
Put leftovers into shallow covered containers and refrigerate within two hours, or one hour when the temperature exceeds 90°F / 32°C. Keep at 40°F / 4°C or colder and use within three days. Store dressing separately when possible, and reheat only the portion you plan to eat.
Use grilling equipment only in its intended location and follow the manufacturer’s instructions. Timing is not a substitute for checking doneness.
