Published May 1, 1998.
Why grill or broil instead of steam or sauté? High heat develops the rich, subtle flavors of this complex vegetable
Unlike the delicate taste and pristine appearance of steamed asparagus, the charred, rustic look and bold, robust flavors that result from grilling invite dressings with aggressive flavorings. But asparagus cooked at high heat is likely to burn quickly throughout or char on the outside before cooking on the inside.
Beautifully browned, caramelized asparagus hot from the grill or the broiler.
We found that grilling and broiling work best on thin to medium-thin asparagus--no more than 5/8 inch thick. When we tried spears any thicker, they burned on the surface before they had a chance to cook through. For broiling, keep the pan about 4 inches from the heating element to allow even cooking. For grilling, a medium fire serves best.
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