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Ingredients
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16 asparagus spears
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olive oil
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kosher salt
-
ground black pepper
-
freshly grated parmesan cheese (optional)
1 Food Prep
Prep your fresh asparagus by rinsing it under cold water and patting it dry with paper towels.
- Using a sharp knife, remove the tough, woody bottom portion of your asparagus spears, leaving the tender green stems. Give your asparagus a coat of olive oil and season it with kosher salt and ground black pepper.
2 Grill Prep
- Fuel: We recommend Kingsford® Original Charcoal Briquets
- Method: Two-Zone Method
- Temp: 400ºF (Medium Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place your asparagus directly over the coals, setting them perpendicular to the grates so they don’t fall through. If you have one, you can use a grilling basket.
For thick asparagus spears, grill them for 4 to 5 minutes, turning frequently until fork tender and slightly charred. Thinner spears will cook in 2 to 3 minutes. If your asparagus starts to become too charred for your liking, move them to the cooler side of the grate and allow them to cook through until fork tender.
Once your asparagus is cooked, remove them from the grill and plate. Kick up the flavor by finishing your asparagus with a drizzle of olive oil and a sprinkle of coarse sea salt. Shaved or freshly grated Parmesan is also a great way to jazz up any platter of grilled veggies.
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