Asparagus has been popping up at our local farmer’s market and it’s one of my all time favorite veggies! My dad grew it in our garden when I was young, but I never fully appreciated its beautiful color and unique flavor until adulthood. We love roasting it in the winter, but during the summer we always prepare it grilled!
When buying asparagus, look for bunches that are similar in diameter and try to buy the thinnest stalks you can find—they tend to have a more delicate flavor.
- Fresh asparagus, rinsed and dried
- Olive oil
- Salt and pepper
- First, cut off the woody end. I stack my asparagus together and find the spot on the stalks that are all completely green. You’ll be cutting off 1-2 inches based on how the veggie was harvested.
- Toss in olive oil, only enough to coat the asparagus. Use it sparingly.
- Sprinkle with salt and pepper to taste.
- Roast directly on the grate of a grill that’s been preheated to medium temp. I usually go for 300-400 degrees.
- Grill for 4-8 minutes, moving the asparagus around every 2 minutes or so. I like mine pretty crisp with a hint of blackened edges, but it’s totally a personal preference.
It’s great in pastas, Buddha bowls, salads, or alongside your favorite protein, like fish or chicken. Keep enjoying every piece of produce our PNW summer offers, beautiful mamas! xoxo