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Grilled asparagus

One of the world's oldest cultivated veggies, asparagus has been prized since Roman times and can be eaten raw, lightly steamed, or grilled  with a bit of salt and lemon.  This grilled version could soon become your favorite way to eat these spears of spring. Use the yogurt sauce in these pages for a tasty dip. (Tip: Don't discard the woody ends - freeze them and toss into soup stocks in a cheesecloth sachet to simmer for added nutrition and flavor,but remove before consuming.) 

Grilled asparagus

Ingredients

  • 10-12 spears of asparugus, cleaned and trimmed of woody ends

  • 1 tbsp of olive oil

  • ¼ tsp salt

  • 1 tbsp lemon juice

  • 4 lemon slices, halved

Wash asparagus and remove the woody ends by breaking the spears where they naturally crack.

Toss asparagus with olive oil, lemon s and salt in a mixing bowel.

Spread evenly across a grilling pain, and arrange with lemon slices

Grill for 5 minutes, then turn. Grill for another 5 minutes, or until desired tenderness.

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