Ingredients
Method
- Prep. Chop off the woody part of the spear near the bottom, about ½ to 1 inch (12.7 to 25.4 mm). If the stalk is woody, shave it with a carrot peeler. Lay the asparagus on a platter or in a pan and pour the oil over them and roll them around until they are lightly covered. Sprinkle on the salt and the spices. Shave the cheese on the long shaving side of a box grater so you have wide ribbons and set it aside.
- Fire up. Set up in 2 zones, preheat the grill to medium hot on the direct side. Although we will cook in the hot zone, I always like to have a safe zone on the other side in case some cook too fast. Place the asparagus over direct heat at a right angle to the grid of the grill grates so they don't fall through. If you have a grill topper this is a good time to drag it out. Asparagus are among the best reasons to buy a product called GrillGrates. They can't fall through. If one commits suicide, just leave it alone. Don't try to retrieve it now.
- Cook. Grill the asparagus, lid on, until they brown slightly on one side, about 5 minutes, roll them and grill for only 2 to 3 minutes on the second side. A few char marks are OK while grilling, but don't incinerate them. Stand by your grill. Bite into one near the base to make sure the doneness is the way you like it (I like it with a bit of crunch). The skinny ones will finish first so yank them off as soon as they are tender and bend when lifted by tongs.
- Serve. Arrange the spears on a platter so they are all pointing in the same direction. Let them cool for about 5 minutes. They do not have to be red hot when served, in fact they can be served at room temp. Now drizzle with the vinegar and top with the cheese ribbons.
Notes
About the Simon & Garfunkel spice mix. This is an excellent spice blend that you should make and keep on hand for a number of my recipes, but if you don't want to bother, just season this dish with 1/4 teaspoon each of freshly ground black pepper, garlic powder, onion powder, chipotle powder, paprika.
About the finishing oil. Most of the cooking oil drips off, so adding a little fresh oil at the table really perks things up. At the table you can substitute butter for the olive oil if you wish, especially if you cooked with butter. If I cook with olive oil, I finish with olive oil.
About the balsamic. I recommend a reduction of an inexpensive balsamic as described in my article The Science of Balsamic Vinegar. Just gently boil the vinegar and reduce it by half. If you don't have balsamic (and just why don't you?), then use a splash of fresh lemon or lime juice.
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
Optional. Sometimes I like to throw some macadamia nuts, cashews, or peanuts in a pan and heat them on medium high for a few minutes until they toast but don't burn, and then I sprinkle them on the asparagus just before serving. One-quarter cup is more than enough for this recipe.