Upon my first, yearly sighting of asparagus in the markets, I'm satisfied that winter has officially ended. Asparagus season runs right alongside spring, from April to June, and I try to take advantage of the short time it's available by serving it as often as possible during those months. Asparagus is low in calories, high in fiber, and each spear packs a nutritional punch: rich in folic acid and a good source of potassium, vitamin B6, vitamins A and C, and thiamin.
There are so many ways to prepare this vegetable, but one of my favorites is grilling. When grilled with just a touch of balsamic vinegar, the exterior of the stalks caramelize and produce a delicious roasted flavor, while the insides stay green and retain the true, rich taste of asparagus. Just make sure that the asparagus you choose are all approximately the same diameter so that they cook consistently. Grilled asparagus is a surprisingly delicious but extremely easy dish that only takes minutes to prepare and goes wonderfully with whatever else you're throwing on the grill that night. Enjoy!
-Elizabeth Kruse
GRILLED ASPARAGUS
Serves 4
1 1/2 lb. asparagus, about an inch trimmed from stalks
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
Rinse and dry asparagus.
Place olive oil and vinegar into a large Ziploc, then add asparagus. Shake the bag to coat.
Prepare grill to high heat. Lay asparagus side-by-side on grill and cook until browned, turning 3-4 times.
Cooking time will vary based on thickness of asparagus. For thin, grill approximately 6 minutes; for thick, grill approximately 10-12 minutes. The asparagus is done when it bends easily.
Remove from grill, sprinkle with salt and freshly ground pepper, and serve.
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