Photo: Iain Bagwell; Styling: Jesse Silver
YieldsServes 8 to 10Total Time30 mins
AuthorMargo True

Crisp-tipped, juicy, and tender, these spears are great with lamb or fish. Opt for fat asparagus--the spears will be tender but not mushy when the tips are crisp. Lemon zest, versus juice, gives a lot of flavor without too much acidity or moisture.

How to Make It

Step 1
1

Heat a grill to medium-high (about 400°). Shave thick, fibrous asparagus stalks with a vegetable peeler, laying stalks flat against a work surface to keep them from breaking under the pressure. Break off woody lower stems. Toss stalks gently with 1 1/2 tbsp. oil, 3/4 tsp. salt, and 1/2 tsp. pepper.

Step 2
2

Lay asparagus on cooking grate and grill, covered, in 2 batches if necessary; turn often until lightly browned all over and tips are crisp, 5 to 10 minutes. Serve warm or at room temperature, seasoned to taste with lemon zest, juice, and a little more oil, salt, and pepper.

Ingredients

 4 pounds fat asparagus spears
  About 1 1/2 tbsp. extra-virgin olive oil
  About 3/4 tsp. kosher salt
  About 1/2 tsp. pepper
  Zest of about 1 1/2 medium lemons
  Couple of squeezes lemon juice (about 1 tsp.)

Directions

Step 1
1

Heat a grill to medium-high (about 400°). Shave thick, fibrous asparagus stalks with a vegetable peeler, laying stalks flat against a work surface to keep them from breaking under the pressure. Break off woody lower stems. Toss stalks gently with 1 1/2 tbsp. oil, 3/4 tsp. salt, and 1/2 tsp. pepper.

Step 2
2

Lay asparagus on cooking grate and grill, covered, in 2 batches if necessary; turn often until lightly browned all over and tips are crisp, 5 to 10 minutes. Serve warm or at room temperature, seasoned to taste with lemon zest, juice, and a little more oil, salt, and pepper.

Grilled Asparagus with Lemon
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