Asparagus is best in the early spring and you should look for slender stalks which are the most tender. Fat stalks have a less delicate flavor and tend to be more woody than slender stalks. When snapping the ends off, grab one end close to the base of the stem and the other end about halfway up the stalk, bend both ends downward and the stalk will snap at the point where the tough part starts. (Cook’s Illustrated argues that trimming and peeling the ends of asparagus is a better method, but I am happy with the results of snapping the ends and it makes for less mess.)
- 1 lb. fresh asparagus
- 2 Tbsp olive oil
- ¼ cup balsamic vinegar, or to taste
- Wash asparagus and snap tough ends off.
- Drizzle with olive oil and balsamic vinegar and marinate for 10 minutes.
- In order to keep the tips from burning, place a piece of foil under just the tip ends of the asparagus on the grill. Grill until tender, turning regularly, and serve immediately.
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