PrettyFood

Creating memories around the table

  • Home
  • Capers
    • Hours and Location
    • Capers News
    • What’s New
    • Product Spotlight
  • Recipes
    • Visual Recipe Index
    • Appetizers
    • Breakfast
    • Desserts
    • Main Dishes
    • Salads
    • Side Dishes
    • Snacks
    • Soups
  • Advice
    • The Basics
    • Ask PrettyFood
    • Critiques
    • Essentials
    • Gadgets & Tools
  • Make it Pretty
    • Tablescapes
    • Flowers
    • Garnishes
    • Holidays & Celebrations
    • Takeout Tricks
  • On the Road
    • Chicago
    • Florence
    • Honolulu
    • Los Cabos
    • Louisville
    • Napa Valley
    • Paris
    • Santa Fe
    • Scottsdale
    • Seattle
  • Special Features
    • A Week of Low-Carb Meals
    • More from Mary Beth
  • About
    • About PrettyFood
    • Contact Us
Home / Recipes / Side Dishes / Grilled Asparagus

Grilled Asparagus

Tuesday, July 19, 2011

Grilled Asparagus

Ingredients: This recipe can be made either on an indoor grill, if your stove has one, an outdoor grill, or in the oven at 475 degrees (yes, you read that right).

  • Fresh asparagus
  • Olive oil
  • Kosher salt OR lemon pepper

Directions:
Grilled Asparagus Steps
Preheat your oven or fire up your grill. Wash your asparagus. (My friend Deloris recommends giving it a bath. She swears sand hides in the intricate part of the spearhead.) Holding each spear down a ways on the stem, try bending it. It should break naturally an inch or two from the bottom. That is the hard woody part that you will discard. Deloris brought over this beautiful head of purple asparagus. Tasty! I couldn’t really discern any difference, tastewise, between it and the standard variety, but it got points for being my favorite color.

Slather the asparagus with olive oil, then a liberal amount of either kosher salt or lemon pepper seasoning.

I read that it is best to cook asparagus standing up in order to get the bottom part, which is larger, done without overcooking the top part. While that may work best for boiling (ick!), I decided it could be done with grilling, too. I had some silicone ties that are made for grilling. I used that to bind each of the three upright stacks of asparagus and I grilled them standing up. I hedged my bets and placed the asparagus, unwrapped and spread out on a cookie sheet, in my oven after a while to finish them off, since my oven was already heated up to cook my chicken breasts. Since doing it this way, which was actually a bit of trouble, I have tried just baking it on the cookie sheet the entire time, leaving out the whole grilling upright thing. I am happy to report it works just fine.

Roasting the asparagus in the oven seemed to take between 10 and 15 minutes, depending upon the size of the spears and the desired degree of doneness. Try doing it five minutes at a time and peeking in between. Use your timer. (For some of you, I understand that means setting your smartphone to sound an alarm in 5 minutes. Whatever works for you.)

My friend CC is an experienced asparagus maker. She reports that it is also mighty tasty wrapped in bacon. What isn’t? I think it was my friend Barb who suggested wrapping it in prosciutto. I’ll have to try both.

One disappointment was that the purple asparagus did not retain its vibrant color after being cooked. It certainly tasted great, however.

Print Friendly, PDF & Email
« Penne with Caramelized Onions, Mushrooms and Chicken
Tomatoes with Feta »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

• Our store and more •

With Capers Emporium, Mary Beth and Michael Guard have given PrettyFood.com a real home — a large retail store where people can purchase elements to set beautiful tables, concoct wonderful meals, play with gadgets, take cooking classes, and much more!. Read more »

• Hours & Location •

Now open seven days a week!

Sundays Noon – 4 p.m.
Mondays 11:00 – 5:00
Tuesdays 11:00 – 5:00
Wednesdays 11:00 – 5:00
Thursdays 11:00 – 5:00
Fridays 11:00 – 5:00
Saturdays 11:00 – 5:00

MAP »

  • Facebook
  • Twitter
  • Pinterest
  • RSS
  • Email

• Find Recipes •

Newsletter

Receive The News Bite each month.

By Course

Archives


● Farmers Market to Table
● On the Grill
● Dining Outdoors
● Time-Saving Tools
● Mary Beth's Faves

• Visual Recipe Index •

View all of Mary Beth's delicious recipes at once with our Visual Recipe Index.

• Popular •

Crudités

Preparing to Make a Recipe

Cranberry Goat Cheese Pudding Layers

• Tags •

Appetizers Asian Bacon Beef Breakfast Cheese Chicken Christmas Daily Meals December Desserts Dishes Easter Eggs Fall Farmers Market Fish Flowers Fruit Grilling Halloween Italian Low-Carb Meat Mexican Outdoors Parties party food Pasta popular Quick & Easy Seafood Seattle 2010 Snacks Southwest Spring Summer tablescape Thanksgiving Travel Turkey Vegetables Vegetarian Videos Winter
  • Home
  • Recipes
    • Visual Recipe Index
    • Appetizers
    • Breakfast
    • Desserts
    • Main Dishes
    • Salads
    • Side Dishes
    • Snacks
    • Soups
  • Advice
    • The Basics
    • Ask PrettyFood
    • Critiques
    • Essentials
    • Gadgets & Tools
  • Make it Pretty
    • Tablescapes
    • Garnishes
    • Holidays & Celebrations
    • Takeout Tricks
  • On the Road
    • Chicago
    • Florence
    • Honolulu
    • Los Cabos
    • Louisville
    • Napa Valley
    • Paris
    • Santa Fe
    • Scottsdale
    • Seattle
  • Special Features
    • A Week of Low-Carb Meals
    • More From Mary Beth
  • About

f-facebook f-twitter f-pinterest f-rss f-email
Contact Us
Site Map

Copyright © 2025 · PrettyFood | Privacy Policy