Grilling or roasting asparagus allows the vegetable to keep its flavour and nutrients, where over boiling can cook away all the goodness.
- One bunch asparagus
- 1 tbsp. oil (olive, vegetable or canola)
- Salt, pepper
Trim or break off the tough ends of each stalk. Drizzle the oil over the asparagus, sprinkle with salt and pepper and toss together so the oil makes a light coating. Spread on a baking tray and roast for 10 – 12 minutes at 400
Spread on the hot grill, making sure the asparagus is in a single layer, in the opposite direction to the grill’s grates, otherwise you will lose pieces. Grill 5 minutes, turn (or roll) the pieces over and cook another 5-7 minutes.
The asparagus will be a deep green when done. The outside will be soft but there should be a little crunch when you eat it.
Enjoy this as a vegetable side dish or cut into pieces and add to pasta, omelets, or lettuce greens along with grains (like rice or quinoa) to make a salad.