Grilled Asparagus

Grilled asparagus develops rich flavors and a crunch you can’t get from boiling or steaming. Asparagus is freshest, sweetest, and crispiest in spring. Look for spears with firm, closed tips (flowers) and select bunches with spears that are about the same diameter so they cook uniformly. Watch out for soft, mushy tips. Some folks think that skinny spears are best, but I’ve had fabulous fat asparagus, and the Michigan Asparagus Advisory Board says, “Larger diameter spears are more tender.” So there. You can cook this dish ahead, as it is excellent at room temperature.

Makes 2 servings

Takes 10 minutes to prepare, 10 minutes to cook

• 16 fresh asparagus stalks
• 1 tablespoon extra-virgin olive oil
• 1¼ teaspoons Simon & Garfunkel Rub (page 168)
• ¼ teaspoon kosher salt
• 4 ounces Parmigiano-Reggiano cheese
• 1 tablespoon balsamico condimento or balsamic reduction (see below)

1. Prep. If you have balsamico tradizionale or condimento, you can use it straight. If you have inexpensive salad-grade balsamic, then make a reduction as described in the sidebar below.

2. Chop off the woody bottoms of the asparagus spears, 1 to 3 inches. Lay the spears on a platter or in a pan, pour the oil over them, and roll them around until they are lightly covered. Sprinkle with the rub and the salt. Shave the cheese on the long shaving side of a box grater so you have wide ribbons and set it aside.

3. Fire up. Set up your grill for two-zone cooking and get it up to about 325°F on the indirect side.

4. Cook. Place the asparagus spears over direct heat. If you have a grill topper (see page 103), this is a good time to use it, otherwise arrange the spears at a right angle to the grill grates so they don’t fall through. Cook the asparagus, lid on, until they get some brown spots on one side, about 5 minutes, roll them, and cook for only 2 to 3 minutes on the second side. A few char marks are OK, but don’t blacken them. Stand by your grill. Bite into one near the base to make sure the doneness is the way you like it (I like it with a bit of crunch). Skinnier spears will finish first, so yank them off as soon as they bend when lifted by tongs.

5. Serve. Arrange the spears on a platter so they are all pointing in the same direction. Let them cool for about 5 minutes. Drizzle with the balsamic and top with the shaved cheese.