Grilled asparagus

Name: Grilled asparagus - Natasa E.
Ingredients: 1 bunch of asparagus (about 14 pieces) 2; 3 tablespoons olive oil 1/2 lemon salt; pepper optional parmesan

Jamie Oliver - Grilled asparagus by Natasa E. - Recipia

Grilled asparagus I found fresh asparagus at a good price and thought to put it on the grill, something quick for May 1st, but that brings a different idea compared to the classic sausages. It's not complicated at all, and even if you haven't cooked asparagus before, it will turn out well. It's sweet and fresh, and it cooks quickly while it's still in season. Quick Info Total time: 10-15 minutes Preparation time: 5 minutes Cooking time: 6-8 minutes Servings: 2-3 Difficulty: easy Recipe type: side dish or appetizer on the grill Ingredients 1 bunch of asparagus (about 14 stalks) 2-3 tablespoons olive oil 1/2 lemon salt freshly ground pepper (optional) grated parmesan Preparation method 1. Wash the asparagus well under cold running water. 2. Dry the stalks with a clean towel, so they are not wet. 3. Cut off the woody ends (about 2-3 cm, or as you feel the hard part) and throw them away. 4. Place the asparagus on a plate and brush the stalks with olive oil, ensuring they are evenly coated. 5. Heat the grill. The asparagus should be placed on a well-heated grill, so it doesn’t stick and gets nice grill marks. 6. Place the stalks directly on the grill. Leave them for 3-4 minutes on one side, then carefully turn them over and leave for another 3-4 minutes. They don’t need to stay long, just enough to soften a bit and get grill stripes. 7. Move the asparagus directly to plates while it's still warm. Squeeze a little lemon juice on top, sprinkle with salt and freshly ground pepper. 8. If you like, you can grate parmesan on top, but it’s also good without it. Why I make this recipe often For me, it’s one of the simplest seasonal recipes when I find good asparagus. It’s quick, doesn’t dirty many dishes, and goes with any barbecue. I love the crunchy texture, and the taste is neutral enough to go with anything else on the table. Tips and variations Tips - Don’t skip the step of drying the stalks, otherwise they won’t brown, they will just boil on the grill. - If the stalks are thin, leave them even less on the grill. - You can taste a stalk at the end to see if it’s soft enough for you. Substitutions - Instead of olive oil, you can use any vegetable oil, but it won’t have the same taste. - If you don’t have lemon, you can add a few drops of vinegar, but the flavor will be different. - Parmesan can be omitted or you can use another hard cheese, but the recipe is very good even without it. Variations - If you want a more intense flavor, you can add a little crushed garlic to the oil before brushing the asparagus. - For an extra crunch, you can sprinkle some almond flakes at the end. Serving ideas - Grilled asparagus is suitable as a side dish for any grilled meat. - It also works as an appetizer, with a little grilled cheese on the side. - You can serve it with a poached egg on top if you want something more substantial. Frequently asked questions 1. What do I do if the asparagus is too thick? Cut it lengthwise or leave it a little longer on the grill, but don’t overdo it, so it doesn’t become too soft. 2. Can I cook asparagus on a grill pan if I don’t have an outdoor grill? Yes, it can also be done on a grill pan on the stove in the same way, but you may need to work in batches. 3. Does this recipe work with white asparagus? You can also use white asparagus, but it needs to be well peeled, and the cooking time increases as it is more fibrous. 4. How much lemon do I actually put? Add lemon juice to taste, start with a few drops, then add more if you want it more tart. 5. How do I know if the stalks are done? The asparagus should still be slightly crunchy, not completely soft. Grill marks and a slight bend when lifted are signs that it’s ready. Nutritional values For a medium serving (without parmesan), approximately: - Calories: 90-110 kcal - Protein: 2-3 g - Carbohydrates: 4-6 g - Fats: 7-9 g (from oil) Values increase slightly if you add parmesan. These are just estimates, they vary based on the amount of oil and if you add more salt or cheese. Storage and reheating Grilled asparagus is best fresh. If leftovers remain, it can be kept in the fridge for a day in a closed container, but the texture won’t be the same. Reheating in the microwave doesn’t do it any favors, it becomes soft. It’s better to use it cold in a salad the next day.

Grilled asparagus

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