Smoky Grilled Asparagus
Ingredients
Instructions
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You can't get a recipe that's more simple than this one. I use my Big Green Egg for this task because it has a system by where you can set up a "second story" grill that will accommodate more delicate foods, or those you want to roast for a longer time than your main. Here, I've got my asparagus roasting above the spatchcocked chicken I'm roasting for dinner. I put the asparagus on the upper grill and roasted them, turning them occasionally, for about 10-15 minutes, until tjey were tender and smoky, but not "grilled" per se. The flavor was extraordinary. Do nothing to them but rinse and trim them. If you've got very fat asparagus, you may want to blanch them in boiling water for a minutes or so, just to make sure the exterior doesn't get done before the interior, but for just kind of medium-thick asparagus--wash, trim and place on that upper rack, turn them occasionally, and you'll get a deliciously smoky, tender bite.
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Timing-wise, you're going to want to put the asparagus into the oven-grill for the last 5-10 minutes of the cook for your main course (10-15 minutes before you're ready to serve dinner). The idea is to put the asparagus into a hot, hot oven, close it up, turn the spears occasionally and just let them roast in that nice, smoky atmosphere.
