Tuesday, July 6, 2010
First, I always snap my asparagus off at the natural breaking point rather than cutting or trimming the ends. This ensures you don't have any "woody" asparagus.
- Drizzle with olive oil
- Season with salt, Mrs. Dash and some lemon juice
- Grill for 2-3 minutes / side
Note: Baking or roasting is just as good, and sometimes easier not to burn them. Bake 350° for 15 minutes.