Summer, aka “grilling season”, is officially upon us.
I love summer! I love HOT weather! I love cooking outside! And I especially love that my husband can take turns cooking outside with me.
(Because, let’s be honest, cooking inside is not really his forte. Have you ever tried baked shrimp and cheese quesadillas with oregano? Sorry, honey.)
When I’m grilling outside the last thing I want to do is keep running in the house to check on stuff that’s cooking inside. I make almost all my veggie accompaniments on the grill as well, so I can soak up as much outdoor time as possible.
Asparagus on the grill can be tricky because you risk losing half of it through the grates. Aside from wrapping it up in aluminum foil before grilling (which basically translates to steaming, rather than grilling) a good trick is to skewer the asparagus. This makes flipping a snap and majorly reduces the number of casualties.
I use small wooden skewers like these to hold a little bundle of asparagus together. You can also get fancy metal ones. Make sure you put two sticks through each group of asparagus, as pictured, so they resemble a little raft. Otherwise, your spears will just twirl around the skewer making them impossible to flip.
- one bunch asparagus (medium size works best)
- olive oil
- sea salt and fresh ground black pepper
- Prepare asparagus by either cutting off the bottom ⅓ of each stalk or bending it until it snaps – asparagus will snap at just the right spot where the woody part begins. Try it!
- Thread asparagus stalks onto 6-inch skewers (wooden skewers are supposed to be soaked first but, honestly, I rarely do it).
- Brush aspargus “rafts” with olive oil and sprinkle with sea salt and fresh ground pepper.
- Heat grill to medium heat (mine read about 375 degrees F).
- Grill asparagus for about 5 minutes per side, or until done to your liking.