When spring arrives, we eagerly await the appearance of green asparagus at the farmers’ market. The first bunches come from Spain, followed by Germany.
German green asparagus is truly beautiful, with its luminescent tips. It’s almost a pity to grill it, although you can enjoy it raw as well. Canadian asparagus tends to be darker, often approaching purple, and the stems are usually thinner
This recipe is dead simple yet delivers an amazing smoky flavour. Ralph used to add fresh minced garlic, but it tended to burn on the grill, leaving a bitter taste. For extra flavour, add a squeeze of fresh lemon juice and a sprinkle of Parmesan after the asparagus comes off the grill.
During asparagus season, we typically pair green asparagus with our Friday night grilled steak. We also enjoy white asparagus served with hollandaise sauce or made into a creamy asparagus soup.
The tips are my favourite part (and I doubt I’m alone). I always save one asparagus tip for my last bite. One time, Ralph casually reached over with his fork, speared my last precious asparagus tip, and ate it.
Needless to say, that was the first and last time he ever did that.
Ingredients:
- 500 g green asparagus
- Olive oil (QB)
- Salt and pepper (QB)
Instructions:
- Snap off the tough, pale ends of the asparagus spears. The spears will usually break naturally about 2.5 cm (1 inch) from the end.
- Place the asparagus in a bowl and toss with olive oil, salt, and pepper.
- Grill over medium-high heat until charred to your liking, about 15–20 minutes.
Grüner Spargel (Green Asparagus) on the Grill
Ingredients
Method
- Snap off the tough, pale ends of the asparagus spears. The spears will usually break naturally about 2.5 cm (1 inch) from the end.
- Place the asparagus in a bowl and toss with olive oil, salt, and pepper.
- Grill over medium-high heat until charred to your liking, about 15–20 minutes.