You can do anything with asparagus, but grilling is best. The thin green asparagus is ideal for the barbecue. You can also serve these grilled asparagus as sidedish everywhere. Chicken, a nice steak, or with a tasty fish.
Asparagus have a woody, harder piece that cannot be eaten. You can easily remove these by bending them until they snap. They break on the part you can throw away.
You don’t have to pre-cook green asparagus before they hit the barbecue. The high heat makes them very soft.
You can flavor green asparagus with anything and everything. We use salt and garlic granulate here. This can also be salt and pepper, but also Parmesan cheese. Whatever flavor you use. Throw enough on it.
The olive oil ensures that everything sticks, but a lot of the extra flavors fall off during grilling. The oil protects the asparagus from burning.
Before you throw the asparagus on the barbecue, grill the lemon. Lemon juice from a grilled lemon is a lot sweeter and goes very well with the asparagus.
You grill asparagus on a piping hot grill. You want to hear it when the asparagus hits the grill. Turn them regularly until soft enough. Keep an eye on them because they will be ready in a few minutes. You can grill them when your meat is resting, for example.
- A bunch of green asparagus (12 to 15)
- 2 tablespoons of olive oil
- 1 teaspoon of coarse salt
- 1 teaspoon of garlic granulate
- half a lemon
- Provide for a hot barbecue.
- Cut the lemon in half and grill the cutting edge until grill marks appear.
- Break the hard part of the asparagus
- Pour some olive oil over the asparagus and sprinkle with the salt and garlic granulate.
- Grill the asparagus for 5 minutes on all sides until al dente.
- Sprinkle some lemon juice over the asparagus before serving.