WHY THIS RECIPE WORKS The main challenge with grilling delicate asparagus is protecting it from overcooking while still developing a good char. For great grilled asparagus, we opted for thicker spears, which combined maximum browning potential with a meaty, crisp-tender texture. A simple medium-hot fire worked best—the spears were on and off the grill in less than 10 minutes. Brushing the spears with butter rather than oil before grilling gave us crispy, nutty asparagus. We tried infusing flavor with zesty marinades, but because asparagus has a naturally tough outer skin, most of the seasonings were left behind in the bowl. Instead, we decided to add flavorings directly to the butter we were brushing on the asparagus, which worked perfectly. Look for asparagus spears between ½ and ¾ inch in diameter. You can use white or green asparagus in this recipe; if using white, peel just the outermost layer of the bottom halves of the spears.
Serves 4
TOTAL TIME: 35 minutes
INGREDIENTS
- 1½ pounds thick asparagus
- 3 tablespoons unsalted butter, melted
- Salt and pepper
INSTRUCTIONS
- Trim bottom inch of asparagus spears and discard. Peel bottom halves of spears until white flesh is exposed. Brush asparagus with melted butter and season with salt and pepper. 2a. For a charcoal grill: Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (4½ quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. 2b. For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high.
- Clean and oil cooking grate. Place asparagus in even layer on grill and cook until browned and tip of paring knife inserted at base of largest spear meets little resistance, 4 to 10 minutes, turning halfway through cooking. Transfer asparagus to platter and serve.
VARIATIONS
- GRILLED ASPARAGUS WITH CHILI-LIME BUTTER:
Add 1 teaspoon grated lime zest, ½ teaspoon chili powder, ¼ teaspoon
cayenne pepper, and ⅛ teaspoon red pepper flakes to butter before
brushing asparagus in step 1.
- GRILLED ASPARAGUS WITH ORANGE-THYME BUTTER:
Add 1 teaspoon grated orange zest and 1 teaspoon minced fresh thyme to
butter before brushing asparagus in step 1
