Easy and delicious way to make grilled asparagus.
Servings: 4
Ingredients
- 1 bundle of asparagus
- 2 tablespoons of Meyer Lemon Savory Oil Use plain lemon juice if you don't have this. Just mix 1 tablespoon lemon juice and 1 tablespoon olive oil or canola oil together.
- Himalayan Salt any salt will do
Instructions
- Preheat your grill. You want it at medium heat.
- Snap off the woody ends of your asparagus. Or cut them, but that's boring and you don't get to hear that cool snap sound.
- Pour your oil into a shallow dish.
- Lay your asparagus in that dish and roll around until it's evenly coated.
- Remove and place on a plate.
- Sprinkle with salt. (you can also add pepper, I don't care for it myself)
- Lay the asparagus on the grill. This time I laid them on the top rack so they were farther from the heat. I did not want them scorched.
- If you have big pieces they can go directly on the grill but if they are tiny use a grill basket or grill rack.
- Cook for about 10 to 12 minutes depending on your grill and how crispy you like asparagus.
- Transfer to a plate to bring to the table.
- Serve with a big old healthy smile!
Notes
If you do not have savory oils available to you just mix your own version. Use 1 part lemon juice (fresh or juice) to 1 part good quality oil.
If you like your asparagus more crispy or those charred marks just leave it on for a few extra minutes or transfer it to the bottom rack for a bit.
You can cut the wood off if you like.
I like to snap mine just because it's fun and I like the sound. You just bend the asparagus a bit and it will snap where it should every time. My sis taught me that little trick.
If you like your asparagus more crispy or those charred marks just leave it on for a few extra minutes or transfer it to the bottom rack for a bit.
You can cut the wood off if you like.
I like to snap mine just because it's fun and I like the sound. You just bend the asparagus a bit and it will snap where it should every time. My sis taught me that little trick.