Grilled Asparagus with Lemon and Olive Oil
- 1 pound large asparagus, woody ends trimmed*
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 3/4 teaspoon coarse salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon fresh lemon juice
Preheat the grill to medium.
In a shallow baking dish, toss the asparagus with the oil to coat well. Add the salt, and pepper and toss.
Place the asparagus on the grill in a single layer, and cook, turning, until marked and tender, about 12 to 15 minutes. Transfer to a platter, sprinkle with the lemon juice and drizzle with olive oil, to taste. Cover with aluminum foil and let sit for 5 minutes before serving.
*NOTE: Large asparagus can be placed directly on the grill; smaller ones may fall through during cooking. If cooking thin asparagus, use a grill basket.
Recipe courtesy Emeril Lagasse, Emeril's Food of Love Productions, 2008
Recipe courtesy of Anne Burrell
Recipe courtesy of Bobby Flay