Roasted or Grilled Asparagus

MAKES: 4 servings

TIME: 30 minutes

Asparagus are terrific when blasted with high heat; if you haven’t had them browned, you’re in for a new treat.

If you have a grill going, you should really try grilling them; thick spears, especially, are wonderful this way (thin ones are good too, but you have to be especially careful not to let them fall through the grill grates).

If the grill is not on, roast them. They’re amazing this way, especially with butter.

11/2 to 2 pounds asparagus, trimmed and peeled

1 to 2 tablespoons extra virgin olive oil or butter (melted if you’re grilling)

Salt

Lemon wedges for serving

Preheat the oven to 450В°F or heat a charcoal or gas grill to medium-high heat. If you’re roasting, put the asparagus in a roasting pan, drizzle with a tablespoon or two of oil or dot with butter, and sprinkle with salt. If you’re grilling, brush the asparagus with oil or butter and sprinkle with salt. Put the asparagus in the oven or on the grill (you might want to skewer thin asparagus in little bunches to make turning easier and keep them from falling through the grates or just be sure to lay them crosswise).

Roast or grill, turning the spears once or twice, just until the thick part of the stalks can be pierced with a knife, 10 to 15 minutes. Serve immediately, with lemon.

5 Classic Ways to Serve Cooked Asparagus

Cooked asparagus can be served immediately in any of these ways or first shocked (if cooked using a wet method) and refrigerated, covered, for up to 2 days, then cooked according to the directions for Precooked Vegetables in Butter or Oil. Many of these are good in combination, as you’ll quickly discover.

  1. Drizzle with extra virgin olive oil or melted butter (Brown Butter, , is super). Any Compound Butter or Flavored Oil is also good.
  2. Squeeze lemon or lime juice over it or drizzle with vinegar.
  3. Douse with any Vinaigrette .
  4. Top with mayonnaise (to make your own, see Homemade Mayonnaise) or Hollandaise Sauce, both classics.
  5. Top with minced or finely crumbled hard-cooked eggs.