Grilled Asparagus: The Appealing Green Sticks with Salt That You Want To Eat
Remove any petroleum byproducts before use. [Photo Credit: Alex Paternostro]
by Seth Paternostro
November 25, 2021 (Thanksgiving)
I don’t eat many sticks, but when I do, I choose asparagus. Full of fiber, I turn to these green guys for health with flavor. A significant improvement over the likes of bark and leaves, their texture is pleasant and easy to digest. Just add a generous pinch of salt, light up your oil drum, and call the family, for these spears are not to be missed.
Serves 4
Total time
25 minutes
Equipment:
cutting board, chef’s knife or cleaver, large mixing bowl, measuring spoons, charcoal grill, hardwood briquettes, lighter fluid, lighter, grill brush or ½ onion, stiff piece of cardboard or sturdy fan, kitchen tongs
Tableware:
plates and utensils
Ingredients
1 large bundle thin asparagus
2 tbsps extra virgin olive oil
2 tsps red wine vinegar
Black pepper, as needed
Kosher salt, as needed
Instructions
Set out all ingredients, equipment, and tableware.
Prepare a generous pile of briquettes in the center of your grill. Adjust the vents so that they are fully open. Spray the charcoal with a small amount of lighter fluid, ignite, and let burn until the flames subside. Fan until blazing hot and covered with ash, then spread out.
Put the grate on top of your grill. Clean off any charred debris with a grill brush or half of a face-down onion.
Rinse the asparagus, then remove about 2 inches off the bottom.
Combine the spears in a large mixing bowl with the extra virgin olive oil, red wine vinegar, and a generous pinch each of salt and black pepper.
Spread the asparagus on the grill, taking care that they do not fall through the grate.
Cook until the asparagus spears are lightly browned all over but maintain a slight bite, then return to the original mixing bowl to toss with any leftover dressing.
Taste, and adjust if desired.
Serve rather soon, for the asparagus will droop over time.
NUTRITION FACTS:
Calories 80 Total Fat 7.1g (9%) Saturated Fat 1g (5%) Cholesterol 0mg (0%) Sodium 149mg (6%) Total Carbohydrate 3.7g (1%) Dietary Fiber 2g (7%) Total Sugars 1.8g Protein 2.1g Vitamin D 0mcg (0%) Calcium 23mg (2%) Iron 2mg (11%) Potassium 196mg (4%) - Note: Please read our Nutrition Disclaimer.
Seth Paternostro is a writer and recipe developer based in Chicago. He is a co-founder of Our American Cuisine and graduated summa cum laude from Princeton University with an A.B. in East Asian Studies. You can learn more about him here.
Cooked the dish? Please share it with friends!
Tag us on Instagram @ouramericancuisine, join our mailing list, and follow us on social media for more of our favorite recipes, essays, and more!