I was excited to see asparagus in our bag this week. Bathroom odors aside, it’s yummy, and Liam really likes it. Here’s what Steve did with it this time:
Freshly ground black pepper
Dill or another herb (optional)
Trim stems and compost the ends. Put asparagus in a veggie grill pan and place on heated grill. Carefully (!) pour olive oil over asparagus, moving pan to another part of the grill during flare-ups. Grill “until it seems right” (Steve’s words; I realize they’re not very helpful). Remove from grill and sprinkle with salt and pepper. Add sprigs of dill or another herb if desired.
I trimmed an inch or two off the stalks, but these were thick asparagus, and in retrospect, perhaps I should’ve trimmed more. Or maybe we should’ve cut each stalk in half and taken the tops off the grill first, letting the thicker stalks cook longer. The lower ends of the stems were really woody. Liam struggled with them, and even I had to spit out the very ends. Helpful hints, anyone?