Asparagus on the Grill

Originally uploaded by improvisationalgourmet

When I think of asparagus, I think of the cold stringy, slimy, canned stuff that my mother tried to get us to eat. Well, asparagus has come of age and is certainly a lot tastier and appealing when prepared on the grill.

Simply cut or break off the bottom stems of each asparagus spear (you can do this all together). Then place in a bowl and drizzle a little Extra Virgin Olive Oil (EVOO) on it and add a dash of sea salt.

This picture was taken at the cabin so a little improvising was needed. First, I forgot to pack the EVOO, so I used Pam Cooking spray. No sea salt either so regular old table salt worked just fine.

You might also notice that it is cooked on a little portable tabletop gas grill.  Ahhhhh….Summer!

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