Grilled Asparagus

Hello and welcome back to The Stone Soup Cook–so glad you’re here!

For those of you have followed me for a little while, you know that my hands-down favorite vegetable is the asparagus. I LOVE asparagus. On New Year’s Day, I start thinking about the beginning of a new asparagus season–no, really. Mr. Stone Soup Cook and I are addicted to them and when in season, we eat them for every meal. And like I always say—there are worse things we could be addicted to, right?

My favorite way to prepare asparagus is just steamed for a few minutes–no salt, no butter, no lemon, no nothing–just a little steam to soften them up and then we gobble them down. But, I love them in soups, with ham, Hollandaise sauce, in a casserole, with a simple vinaigrette, on pizza—you get it. Whatever way I can get my chompers around them is the way I like them best!

Today, I’m going to be featuring them grilled, and trust me–this may be the simplest preparation of all–and quintessentially California Cuisinesque. I’ll be giving you two different ideas for grilling–for the first preparation, place the asparagus on a very hot grill and basically just “kiss” the asparagus with the high heat of the grill–the asparagus will be hot, but only minimally cooked, allowing the asparagus flavor is allowed stand on its own, with just a little char and smokiness from the grill.

In the second preparation, the asparagus are place on the upper rack of the Egg and allowed to get more of a “smoke” as part of the whole dinner that’s cooking on the grill alongside.