Grilled Asparagus

When I lived in Montreal, local asparagus was a sign that summer had finally arrived.

Here in LA, asparagus is available for many months of the year, and it's easy to get blasé about it. But the other day I cooked a bunch on my cast-iron stovetop grill, and discovered new dimensions of flavor in this healthy vegetable.

There are many reasons to eat asparagus. It is high in potassium (known for reducing abdominal fat) and glutathione (a powerful antioxidant). It's a good source of folate, an anti-inflammatory vitamin that provides important protection against cancer and birth defects. It's one of the best sources of the bone-building vitamin K. And it's a detoxifier that is traditionally used to prevent and treat urinary tract infections and kidney stones.

This recipe works on the barbecue too. I learned the trick in The Big Book of Backyard Cooking by Betty Rosbottom. This is not a vegetarian book, but there are lots of good things in it around the edges, like this great way of cooking asparagus.

Grilled Asparagus
1 bunch asparagus
2 tbsp olive oil

Chop the ends off the asparagus spears, and rinse under running water.

Fill a bowl with 4 cups water and the 2 tbsp olive oil. Soak the asparagus in it for 5 minutes.

Warm the grill pan to medium heat. (If using a barbecue, oil the grill rack and place it 4-5 inches over a hot fire.)

Drain the asparagus, toss it with a little salt and pepper, and place it in a single layer in the grill pan or on the barbecue. (It will spatter a little.) Grill, turning occasionally with tongs, until crisp-tender, about 6 minutes.

Season with salt and pepper to taste.