This recipe is equally delicious with artichokes. Boil 30 to 35 minutes, cut in half and remove fuzzy choke, then proceed with step 3, below.
Preheat grill to medium-high heat (350° to 400°).
Snap off and discard tough ends of asparagus. Cook asparagus in boiling salted water 2 to 3 minutes or until crisp-tender; drain. Plunge asparagus into ice water to stop the cooking process; drain.
Brush asparagus with olive oil, and sprinkle with kosher salt and pepper. Grill 2 minutes on each side; let cool. Top with Citrus-and-Caper Aïoli.
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