A kiss of smoke brings out the best in asparagus.
Blistered Asparagus
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Category
Sides
Cuisine
American
Author:
Chef Heather DiRocco
Servings
4
Prep Time
15 minutes
Cook Time
15 minutes
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
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1 pound asparagus, woody ends trimmed off
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2 tbsp fresh lemon juice
-
½ tsp kosher or coarse sea salt
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2 ½ tbsp extra-virgin olive oil, or more as needed
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Freshly-ground black pepper
Tools
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.