Let me just say that I loooove Asparagus. It is currently my favorite vegetable. It's hearty, healthy and very versatile and in season right now. You can saute, blanch, roast or grill them to name a few ways. To go along with the theme of summer and grilling, that is just what I did with my latest bunch of them. Simply toss with a little olive oil, salt, pepper, a little lemon for some zing and you are set.
There is a little trick to removing the bottom woody part of the aspargus stem. Simply grip the aspargus about a quarter of the way down from the bottom and bend until the bottom snaps off. Each one will have it's own little sweet spot. This is the weak spot of the vegetable where it turns from woody to juicy and crisp. Though somethimes it can seem like you are tossing away allot of the veggie, trust me you will not enjoy the rough woodsy portion. This natural breaking spot will help ensure you don't get any of it whereas when you cut them, you are likely to not always cut it in the right spot.
1 pound of asparagus - bottom part of stems remeoved
2 tbs olive oil
salt and pepper to taste
juice and zest of 1 small lemon
Additional olive oil or balsamic vinegar for drizzling - optional
Pre-heat grill. In a large bowl, whisk olive oil and lemon jiuce together, add in aspargus salt and pepper and toss until well coated. Lightly rug down grill with paper towel coated in oil to prevent aspargus from sticking. Place asparagus on grill and cook until desired doneness. Usually 5-10 minutes does it. Serve with your favorite meal and you are set! Enjoy :D