GrillAmerican
Grilled asparagus
A fast green. It dies if you start it with the potatoes.
Made it?
10 min · 10 min hands-on · pull 185°F
Ingredients
3 lb on the fire · ~2 lb to the table · 4 plates at 8 oz
- asparagus, thick spears3 lb
- oil1 tbsp
- kosher salt1/2 tsp
- lemon1
Method
- 1
Snap the woody ends. Oil, salt. Thick spears only on the grate.
- 2
Hot bars 2–3 minutes, roll, 1 minute more. They should still bend, not flop.
- 3
Lemon. Pencil spears: skillet, high, 3 minutes. Start this when the meat rests, not before.
On the plate
With this, try
- With this dish, try making roasted fingerlings.
Same oven as a chicken or a lamb rack. Halved lengthwise, oil, salt, 425°F cut-side down.
35 min
- With this dish, try making charred broccolini.
When the steak rests. Oil, salt, hot grate or skillet until the florets catch and the stems still bend.
12 min
- With this dish, try making buttered new potatoes.
While a fillet or chops finish. New potatoes, salted water, drain, butter, herbs. Leave the skins.
25 min