There are, by my count, at least seven levels of fried chicken. The worst of them is good; the best, which I waited forty-four years to find, led to what can only be called an out-of-body experience. Let’s start at …
How to Cook Asparagus on the Grill
Learn how to cook asparagus on the grill, steamed in foil or grilled over open flame. It's easy, requires few ingredients and takes only minutes.
Things You'll Need
- Asparagus spears, at least 10
- 3 to 4 tbsp butter or olive oil
- Salt
- Black pepper
- Spices to taste, such as garlic salt or cumin
- Aluminum foil
- Cutting board
Instructions
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Steamed Asparagus on the Grill
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1
Lay out a piece of tinfoil roughly one foot square on the countertop. Place 1 tbsp. butter in center of foil (or about the same amount of olive oil, whichever you prefer.)
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2
Wash asparagus thoroughly (if not organic). Shake off excess water and lay flat on cutting board. Cut about two inches off the bottom of each spear. Make sure you're removing the white, tough ends from each spear. Toss or compost the discarded ends.
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3
Place trimmed asparagus on the foil, over the butter or olive oil, in the center of the foil. Season with salt and black pepper. For 10 spears, use a pinch of black pepper and two pinches of salt. You can also add other spices at this point and know that asparagus takes most flavors well. It's delicious with everything from cumin to garlic to thyme or oregano. If you are using butter, cut two or three more tablespoons of butter and divide them into small squares. Add these on top of the seasoned asparagus and spread out evenly. If you're using olive oil, drizzle a few more tablespoons over the asparagus.
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4
Turn up each side of the foil to meet the asparagus, so that you've made a long square pan of the foil. Take each end and fold it securely over so that the entire package is covered with foil. It's okay to leave a little breathing room for air, but not much.
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5
Place the aluminum foil package on the grill, away from the center where the heat is highest. For firmer asparagus, cook for about 4-6 minutes; for softer, steamed asparagus, cook for about 7-9 minutes. You can use your grill tongs to shake the package as it cooks occasionally, which helps the butter/oil mix with the spices. Remove from heat and allow to serve.
Grilled Asparagus
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6
Follow Step 2 above for preparing asparagus. For grilling, make sure you choose large, thick spears of asparagus as the smaller ones will fall between most grill grates or get flimsy after a few minutes of heat.
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7
On a separate plate, melt four tablespoons of butter (microwaving is fine) or pour out 4 tablespoons of olive oil. Add salt, pepper and other spices to taste, as described in Step 3 above.
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8
Place clean, trimmed asparagus on the plate and coat each spear thoroughly with the butter/olive oil mixture. If you have time, let the spears soak up the mixture for about twenty minutes by leaving them on the plate underneath a paper towel.
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9
Using grill tongs, place each seasoned spear of asparagus on the grill. If you have a grate with vertical lines, place the asparagus horizontally, and vice versa. Asparagus has a tendency to roll around and slip through cracks, so be careful. The spears should be on an area of the grill where they're not over direct flame or high heat. Cook for about four minutes on either side or until the spears become pliable. Remove from heat and allow to cool before serving.
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