A kiss of smoke brings out the best in asparagus.
Blistered Asparagus
Chef Heather DiRocco
4
15 minutes
15 minutes
American
Sides
It's a "choose-your-own-adventure" type of recipe here; if you're using your grill, start with Step 1, "On the Grill." If you're staying in, start with Step 6, "On the Stove."
Ingredients
1 pound asparagus, woody ends trimmed off
2 tbsp fresh lemon juice
½ tsp kosher or coarse sea salt
2 ½ tbsp extra-virgin olive oil, or more as needed
Freshly-ground black pepper
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Vegetable Grill Basket
Directions
On the grill: If using a gas grill, preheat to medium-high (450°F). If using charcoal, light the briquettes.
When the briquettes are ready, distribute them evenly under the cooking area. For a medium-hot fire, you should be able to hold your hand about 6” above the coals for 4-5 seconds.
Have a spray water bottle ready for taming any flames.
Lightly coat a large vegetable grill basket or fine-mesh grill screen with oil.
Spread the asparagus in the basket or on the screen and grill, uncovered, for about 5 minutes or until charred on all sides yet still firm. Move to step 8.
On the stove: Heat an oiled cast-iron pan over medium-high. Flick a bit of water into the pan; if it sizzles, it’s ready
Add asparagus, let blister for 2-3 minutes before moving or turning. Let blister until lightly charred on all sides.
Transfer to a platter and cover with plastic wrap to keep warm.
Combine the lemon juice and salt in a small bowl. Gradually whisk in the 2 ½ tablespoons of oil to form an emulsified dressing. Taste, and add more olive oil if desired.
When ready to serve, drizzle over the asparagus. Season with the pepper to taste. Toss to coat, and serve at room temperature.