Crisp-tipped, juicy, and tender, these spears are great with lamb or fish. Opt for fat asparagus--the spears will be tender but not mushy when the tips are crisp. Lemon zest, versus juice, gives a lot of flavor without too much acidity or moisture.

Margo True
This Story Originally Appeared On sunset.com

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Credit: Iain Bagwell; Styling: Jesse Silver

Recipe Summary

total:
30 mins
Yield:
Serves 8 to 10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a grill to medium-high (about 400°). Shave thick, fibrous asparagus stalks with a vegetable peeler, laying stalks flat against a work surface to keep them from breaking under the pressure. Break off woody lower stems. Toss stalks gently with 1 1/2 tbsp. oil, 3/4 tsp. salt, and 1/2 tsp. pepper.

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  • Lay asparagus on cooking grate and grill, covered, in 2 batches if necessary; turn often until lightly browned all over and tips are crisp, 5 to 10 minutes. Serve warm or at room temperature, seasoned to taste with lemon zest, juice, and a little more oil, salt, and pepper.

Nutrition Facts

38 calories; calories from fat 50%; protein 2.2g; fat 2.2g; saturated fat 0.3g; carbohydrates 4g; fiber 2.1g; sodium 116mg.
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