Two weekends ago, I had the chance to attend a 90th birthday
party in honor of a lovely lady named Jay. She is a very good
friend of my grandmother, and she also happens to be my mom’s
godmother. Both families have known each other for more than 60
years.
Two weekends ago, I had the chance to attend a 90th birthday party in honor of a lovely lady named Jay. She is a very good friend of my grandmother, and she also happens to be my mom’s godmother. Both families have known each other for more than 60 years.
I also had the chance to visit with Jay’s daughters and son. After their family found out that I have a huge interest in food and grilling, the conversation quickly changed to that subject. As a result, I learned an interesting technique.
One of Jay’s daughters has a deep appreciation for food, too. The conversation started talking about the Scharffen Berger chocolate company in Berkeley, and then it changed to how she entertains in a small community near Sacramento. Before we knew it, we were discussing grilling.
The woman hosts parties featuring a bounty of Italian foods, including sausage on the grill, during the summer. We talked about grilling outside and the joys of grilling on an indoor grill, such as a George Foreman Grill or a Cuisinart Griddler.
Like anyone who has a passion for food, we discussed tips, techniques and recipes. She asked me if I had ever grilled asparagus on an indoor grill. I have not. Nor have I thought of grilling asparagus, although have grilled a variety of vegetables and fruits for many years.
Grilling asparagus was something I was excited to try, and I did so a few days ago. I usually have asparagus steamed or boiled. I think boiled asparagus has a tendency to be a little waterlogged and light in flavor.
I knew the flavor and texture of the grilled asparagus was going to be a little different without the use of water. What I didn’t expect was how great the grilled asparagus was going to be. The texture was firm and very tender. The flavor included olive oil, salt and pepper, just like my steamed or boiled asparagus. However, there was a richer asparagus flavor and a dimension of sweetness. The flavors were also enhanced by the slightly caramelized sugars present in the asparagus. I have a new favorite way to prepare asparagus!
We are fortunate that asparagus is in season in California right now. According to the California Asparagus Commission, the season for asparagus lasts from January through May. There is a minimal amount harvested in September and October. The California microclimates and geography assist in the long season.
When selecting asparagus, make sure the tips are very tight, firm and closed. They should also be bright green and should not be limp or shriveled. Store them in your refrigerator with a damp paper towel, as it will help keep them fresh. Make sure you look for the “California Grown” sign at your grocery store to ensure that your asparagus is local to California and not imported.
My special tip when selecting asparagus for an indoor grill: Make sure they are thick enough to have contact with the top plate of the grill. Unfortunately, the ones I selected were too thin. I learned this the hard way and had to turn the asparagus so that the part that did not have contact with the top grill plate would have contact with the bottom grilling plate.
Clean and prepare asparagus as you normally would for cooking. Snap off the bottom instead of cutting it. The asparagus will snap at the point where it is tender. Wash the asparagus under cold water, paying particular attention to the tip as it is delicate and may contain a little sand.
Although I discuss grilling asparagus on an indoor grill, you may also grill asparagus on your outdoor grill. You can roll the asparagus perpendicular to the bars of the grill. One outdoor grill tip that I found on the California Asparagus Commission Web site makes this task very easy: Skewer many asparagus spears onto two bamboo skewers to make something that looks like a raft. It can be easily turned with tongs, and you won’t have the concern that a wayward asparagus spear may drop through to the coals or gas burner.
When I prepared this recipe, as I typically do with a technique, I didn’t measure anything. Everything is a shake or a drizzle. Use your own judgment of how much of the ingredients you would like to use. If you prefer less salt and more pepper, or vice versa, feel free to adjust it.
Simple Grilled Asparagus
From the Abinanti Family
Serves 4
1 bunch of asparagus, snapped and washed
Olive oil to coat the asparagus
Shake of salt and pepper to taste
Step 1: Drizzle the olive oil over the asparagus. Make sure you roll the asparagus in the olive oil so that it is well coated.
Step 2: Shake the salt and pepper on the asparagus to your taste.
Step 3: Place the asparagus on your indoor grill and cook for about 3-5 minutes, depending upon the thickness of the asparagus. For an outdoor grill, grill the asparagus for 4-6 minutes on each side, depending upon thickness.
Step 4: To make sure the asparagus is cooked, pierce the thickest asparagus spear with a fork. It should enter easily.
