Grilled Asparagus with Rosemary Sea Salt
- 1 tablespoon coarse sea salt
- 1 pound asparagus, rinsed and trimmed
- 1 tablespoon extra-virgin olive oil
- Herbed Sea Salt (rosemary)
- Freshly ground white pepper
- 1 large lemon, cut in half
Instructions:
You can also serve this dish topped with a few dollops of Creamy Celeriac Sauce.
- Light the grill.
- In a large pot over high heat, bring 4 quarts of water to a boil. Add 1 tablespoon of salt, boil for 1 minute, add the asparagus, and immediately turn off the heat. Let sit for 1 minute, then drain.
- Transfer the asparagus to a large plate and toss in the olive oil to coat lightly.
- Transfer the asparagus to the grill and cook, turning the spears with tongs for even cooking, until tender and slightly charred, 3 to 4 minutes.
- Transfer the asparagus back to the plate, dust with the rosemary salt and white pepper, and squeeze with lemon juice.