Asparagus Grilled with LimeBy Toni Fiore • May 7th, 2009 • Category: Vegetables Print
This recipe is both easy and elegant and if you’ve never tried grilling these tasty spears, now’s the time! Gorgeous stalks of fresh asparagus are blanched, then grilled and dressed with lime juice. Heavenly!
Good-sized bunch of fresh asparagus stalks, preferably the thicker type suitable for grilling
Coarse kosher salt
Freshly ground black pepper
Fresh lime juice
Extra virgin olive oil
Blanch asparagus stalks by placing in salted, boiling water for a minute or two, until bright green. Remove quickly and rinse in cold water to stop cooking.
Lightly brush with olive oil and carefully place on hot grill so that the spears don’t fall through the holes. If you prefer, you can use a grill basket especially designed to hold smaller vegetables.
Using long-handled tongs, roll the asparagus around until all sides are just beginning to turn golden and spears are slightly tender. This should take only a few minutes.
When done, arrange stalks on serving platter, sprinkle with coarse kosher salt and freshly ground pepper and give them a good squeeze of fresh lime.
Note: Eat seasonally and eat well. Asparagus is the true culinary harbinger of spring and when it’s plentiful, I buy tons of it. Prepared with simplicity, asparagus is the ultimate vegetable. Look for fresh, tender asparagus with tight tips. Instead of cutting, snap off lower end of each spear where the woodier part meets the tender stalk.
Toni Fiore is Toni Fiore was raised by an Italian-American father and a German mother who instilled in her a sociable nature and the love of travel and of good food. She has lived in Italy and Germany and now resides in southern Maine. She is the author of: Totally Vegetarian: Easy, Fast, Comforting Cooking for Every Kind of Vegetarian
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