Master Recipe
Grilled or Broiled Asparagus
serves four
NOTE: Thick
spears will burn on the surface before they cook through. Use
spears no thicker than 5/8 inch.
11/2 pounds asparagus, tough ends snapped off (see figure 1)
1 tablespoon extra-virgin olive oil
Salt and ground black pepper
INSTRUCTIONS:
1. Light grill or preheat broiler. Toss asparagus with oil in medium bowl or, if broiling, on rimmed baking sheet.
2. Grill asparagus over medium heat, turning once, until tender and streaked with light grill marks, 5 to 7 minutes, or line up spears in single layer on baking sheet and broil, placing pan about 4 inches from broiler and shaking it once halfway through cooking to rotate spears, until tender and browned in some spots, 5 to 7 minutes. Season asparagus with salt and pepper to taste and serve hot, warm, or at room temperature.
VARIATIONS:
Grilled or Broiled Asparagus with Peanut Sauce
Whisk 1 minced garlic clove, 11/2 teaspoons minced fresh gingerroot, 11/2 teaspoons rice wine vinegar, 11/2 teaspoons soy sauce, 1 tablespoon Asian sesame oil, 1 tablespoon smooth peanut butter, 1 tablespoon water, and salt and pepper to taste together in small bowl. Follow Master Recipe, tossing asparagus with half of this mixture instead of olive oil. Cook as directed. Whisk 1 tablespoon minced fresh cilantro leaves into remaining dressing. Toss cooked asparagus with dressing and adjust seasonings.
Grilled or Broiled Asparagus with Rosemary and Goat Cheese
Whisk 1/2 teaspoon minced fresh rosemary, 1 minced garlic clove, 1 tablespoon lemon juice, 2 tablespoons extra-virgin olive oil, and salt and pepper to taste together in small bowl. Follow Master Recipe, tossing asparagus with 1 tablespoon of this mixture instead of olive oil. Cook as directed. Toss cooked asparagus with remaining dressing, adjust seasonings, and sprinkle with 1 ounce crumbled goat cheese.