FEEDS: 3-4

WHAT YOU'LL NEED:

• 1 bunch fresh asparagus spears
• 1-2 T. olive oil
• 1/2 t. seasoned salt

LET'S COOK

Begin by trimming about an inch off the bottom of the asparagus. I usually cut it while it’s still a bunch wrapped in an elastic band. And, it’s best to trim just above the ends of the bottom of the asparagus where the green begins and the pale part starts.

Place the trimmed asparagus spears in a shallow dish, level it all out and then drizzle with the olive oil. Sprinkle with the seasoned salt, then roll the spears to distribute the oil and salt. Allow to stand for a few minutes while the grill is heating up.

After scraping and cleaning the hot grill tines, use tongs to place the asparagus on the grill perpendicular to the direction of the tines. Allow to cook a few minutes, then gently roll the asparagus spears to expose the other sides and cook it a few more minutes. Do this until the asparagus is a bright green color. You might also taste one spear to see if it’s done to your liking. If it’s too firm in texture, grill a bit longer, rolling them occasionally to promote cooking evenly. Then, just plate and serve.

MORE IDEAS:

I like to cook over a high flame. As is the case with any grilling, don’t cover the grill and walk away. Cook uncovered, stay with the grill and move the food when flames rise.

A sprinkle of grated Locatelli cheese at service time is a nice flavor boost.