Grilled Asparagus

Grilled Asparagus

Thicker asparagus is better. Medium to thick asparagus spears have a more robust flavor and meatier texture than thin ones, which are more skin than flesh. Avoid the pencil thin ones. Look for plump, round, bright green stalks. Dry looking stalks with prominent ribbing are old and may be woody and less flavorful.

INGREDIENTS

2 Pounds Asparagus

2 Tablespoons Extra Virgin Olive Oil

½ Teaspoon Kosher Salt

3 Chopped Garlic Cloves

1 Tablespoon Champagne Vinegar

¼ Teaspoon Crushed Red Pepper Flakes

Prepare a high gas grill or charcoal fire. Trim the asparagus. In a large bowl toss the asparagus with the olive oil, vinegar, chopped garlic cloves and red pepper flakes. Remove from the bowl and place on the grill. Grill, turning once, until just tender, about 2 minutes per side. Remove from the grill and place on a serving platter. Serve immediately. Serves 6