The Art of Cuisine

Grilled Asparagus with Garlic Butter

Serves 4 to 6.   Published May 1, 2010.  From Cook's Illustrated.

This recipe works equally well on a gas or charcoal grill. Make sure the fire is medium-hot (see “Gauging Fire Temperature” for guidelines on how to tell). If using a gas grill, cook the asparagus with the lid up. Use asparagus that is at least ½ inch thick near the base. Do not use pencil-thin asparagus; it cannot withstand the heat and will overcook. Age affects the flavor of asparagus enormously. For the sweetest taste, look for spears that are bright green and firm, with tightly closed tips.

Ingredients

3 tablespoons unsalted butter , melted ( I use smart balance butter)

3 small garlic cloves , minced or pressed through garlic press (about 1 1/2 teaspoons)

1 1/2 pounds thick asparagus spears , ends trimmed (see note)

1/4 teaspoon table salt

Ground black pepper

Vegetable oil for cooking grate (I use Olive Oil)

Instructions

1. Combine butter and garlic in small bowl. Brush asparagus with butter mixture, sprinkle with salt, and season with pepper to taste.

2. When grill is medium-hot, scrape grill grate clean with grill brush. Dip wad of paper towels in oil; holding wad with tongs, wipe cooking grate. Grill asparagus, turning once, until just tender and caramelized, 2 to 5 minutes per side (move asparagus as needed to ensure even cooking). Transfer asparagus to platter and serve.

NOTE: Technique Gauging Fire Temperature

Grilling recipes commonly describe grill fires as hot, medium-hot, medium, and medium-low. To gauge your grill's temperature, spread lit coals over the bottom of the kettle, preheat the grate for 5 minutes (on gas grills, preheat with the lid down and all burners on high for 15 minutes), and see how long you can hold your hand 5 inches above the cooking grate. If you can hold it for only 2 seconds, your fire is hot; for every 1 to 2 seconds beyond that, consider the fire another grade cooler.