Roasted, Broiled, or Grilled Asparagus
Instructions:
- Asparagus are terrific when blasted with high heat; if you
haven’t had them browned, you’re in for a treat. If you
have a grill going, try grilling them; thick spears, especially,
are wonderful this way (thin ones are good too,
but you have to be careful not to let them fall through
the grill grates). If the grill is not fired up, roast or broil
them.
Other vegetables you can use: green beans or broccoli
raab (parboiled;) or snow peas.
- 11/2 to 2 pounds asparagus, trimmed and peeled
- 1 to 2 tablespoons extra virgin olive oil or butter (melted if you’re grilling)
- Salt
- Lemon wedges for serving
- Heat the oven to 450 F or heat a charcoal or gas grill or a broiler to medium-high heat and put the rack 4 to 6 inches from the heat source.
- If you’re roasting or broiling, put the asparagus in a shallow roasting pan and drizzle with a tablespoon or two of oil or dot with butter; sprinkle with salt.
- If you’re grilling, brush the asparagus with oil or butter and sprinkle with salt. Put the asparagus in the oven or broiler or on the grill (you might want to skewer thin asparagus in little bunches to make turning easier and keep them from falling through the grates or just be sure to lay them crosswise).
- Cook, turning the spears once or twice, just until the thick part of the stalks can be pierced with a knife, 10 to 15 minutes. Broiling time will be shorter, 5 to 10 minutes total. Serve hot or warm, with lemon.
- MAKES: 4 servings
- TIME: 30 minutes