Grilled asparagus has a slightly smokey flavor combined with a little bit of char and sweetness you can only get when cooking them over an open flame. Also, Idaho-grown asparagus is the best!
Grilled Idaho Asparagus
- 1 pound asparagus washed (12-15 spears)
- 3 cloves fresh garlic minced (or 1-1/2 teaspoons garlic powder)
- 1/4 cup vegetable oil
- 1/2 teaspoon black pepper
- Pinch salt
- 1/2 lemon juiced
- Wash hands before preparing food.
- Preheat grill to medium-high heat.
- Remove tough ends from washed asparagus: Cut or snap off the end just where it begins to turn white.
- In a small bowl, combine oil and garlic.
- Lay prepared asparagus on a pan. With a kitchen brush, or paper towel, lightly coat asparagus with garlic oil mixture. Brush oil on each side so each spear is coated evenly.
- Sprinkle with pepper and salt.
- With tongs, place asparagus on grill in the opposite direction of the grates.
- Get a clean plate and clean tongs to handle cooked asparagus. (See the link about handling grilled foods.)
- Cook for about 5-7 minutes, turning occasionally.
- When desired texture is reached, remove from grill, place on a plate, and squeeze a little lemon juice on top.
You can find Idaho asparagus at retailers and farmers markets across southern Idaho.
Thickness is a matter of taste, but whether you like thin spears or thick, stalks should be bright green and firm. Choose bunches with firm stalks, tightly closed tips without drying and no flowering. To Snap or to Cut the Ends Off: Remove tough ends from washed asparagus by cutting or snapping off the end just where it begins to turn white. If you are really interested in a debate about this method, here is more: https://www.seriouseats.com/how-to-trim-asparagus-stalks-spears Safe grilling: https://eatsmartidahointhekitchen.com/2021/06/15/fire-up-the-grill/