While out for a drive…
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Grilled Asparagus – Fresh from the garden

Here we are, in the midst of spring and gardens on the west coast are beginning to offer up the season’s asparagus crop.  Below is a quick and simple way to enjoy this delicous spring vegetable.

Grilled Asparagus

Approx. 1.5 pounds asparagus
2 – 3 Tablespoons quality olive oil
Fleur de Sal 
1 lemon, cut in half

Small bamboo skewers soaked in water

Prepare your grill according to the manufacturer’s instructions.

Wash and snap the asparagus.  Using a vegetable peeler, peel two strips of skin off the thick stock of the aparagus on opposing sides.

Divide the asparagus into bunches of 5 stalks; lay the asparagus out in a row 5 across and run 2 skewers crosswise through the asparagus approx. 4 inches apart.    

Brush the asparagus with the olive oil and sprinkle it lightly with the salt.

Grill the asparagus on a clean and lightly oiled rack set approximately 6 inches over the glowing coals until they are tender – approximately 4 or 5 minutes on each side. 

When the asparagus is tender/crisp, place it on a serving plate and squeeze a bit of fresh lemon juice over it and sprinkle with a bit more Fleur de Sal.  


Asparagus can, of course, also be grilled without skewering it – though it can be easier to control with the skewers.

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