Yield: Makes 4 servings
- 1 pound asparagus, ends trimmed
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Heat grill to medium.
Place the asparagus on a platter or baking sheet. Drizzle with the oil, season with the salt and pepper, and toss. Transfer the asparagus to the grill and cook, turning occasionally, until tender, 4 to 10 minutes, depending on the thickness.
Tip: Be sure to coat the entire asparagus spear, including the tip, with oil. This prevents it from burning or drying out.
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