Grilled Asparagus with Lemon
When asparagus reaches its peak in the springtime, highlight its grassy flavor by preparing it simply, as in this recipe cooked in a nonstick grill pan. The high heat of the grill will impart a slightly smoky flavor and bring out the vegetable’s natural sweetness, but be careful not to overcook the asparagus; the spears should remain bright green and crisp-tender.
Ingredients:
- 1 lb. (500 g) slender asparagus spears, ends trimmed
- 1 Tbs. olive oil
- Kosher salt and freshly ground pepper
- Grated zest and juice of 1 lemon
Directions:
Prepare a hot fire in a grill. Place a steel grill pan on the grill, cover the grill and preheat.
In a large bowl, toss the asparagus with the olive oil to coat. Season with salt and pepper. Transfer to the preheated pan and cook, tossing the asparagus occasionally, until lightly browned in spots but still crisp-tender, about 5 minutes. Sprinkle with the lemon zest and half of the lemon juice and continue cooking, shaking the pan, for 1 minute more.
Transfer the asparagus to a platter and drizzle with some of the remaining lemon juice, if desired. Serve immediately. Serves 4.
Williams Sonoma Test Kitchen
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