SERVES 4
Before grilling your asparagus, try brining it in salty water. The asparagus will stay greener and a little firmer than raw asparagus would, and the salt complements the taste of the grill. For this recipe, you can either cut your asparagus in half lengthwise or leave it whole.
1 TEASPOON SALT PER 1 CUP LUKEWARM WATER
1 BUNCH OF ASPARAGUS, RINSED WELL
IN A LARGE BOWL, combine water and salt and stir until water is dissolved. Add asparagus, cover, and let sit at room temperature for 20 minutes (a little longer won’t hurt them).
HEAT GRILL to medium-high or hotter. Arrange asparagus perpendicular to the rungs of your grill. Grill just until asparagus darkens slightly and bends slightly when you pick it up with kitchen tongs. Serve with a splash of nice olive oil or a pat of butter.