As traditionally seasonal delicacies like asparagus, strawberries, and peaches have become everyday food, the idea that they are a treat has somehow stuck—but with none of the flavor or meaning. Year-round asparagus has become a stand-in for a kind of perfunctory idea of good eating—the Whole Foods near us recently installed a permanent granite waterfall shrine to asparagus in their entrance—yet is a shadow of its tasty springtime self. When you put just-picked asparagus on a hot grill, they are so juicy they actually jump as they start to cook.
Ingredients
Preparation
Prepare a hot fire in a charcoal grill. Count on 8 to 10 asparagus per person as a side dish or as the focal point of a salad. Keeping all the tips pointing the same direction, toss the asparagus with olive oil, a generous amount of salt, and some freshly ground black pepper. When the flame has died down, the coals are completely covered with ash, and the grill is very hot, grill the asparagus (in batches as necessary). Cook for 2 to 3 minutes per side until fragrant, lightly marked, still vibrant green on the outside, and juicy and tender on the inside.
