This dish is one of my daughter’s very favorite vegetable dishes, second only to fried okra (which can barely be considered a vegetable with all of the yummy crispy fried coating). Grilled asparagus is the perfect spring side dish and grilling means no pans to wash. Asparagus is best in the early spring and you should look for slender stalks which are the most tender. When snapping the ends off, grab one end close to the base of the stem and the other end about halfway up the stalk, bend both ends downward and the stalk will snap at the point where the tough part starts.
- 1 lb. fresh asparagus
- 2 Tbsp olive oil
- 1/4 cup balsamic vinegar, or to taste
Wash asparagus and snap tough ends off. Drizzle with olive oil and balsamic vinegar and marinate for 15 minutes. In order to keep the tips from burning, place a piece of foil under just the tip ends of the asparagus on the grill. Grill until tender and serve immediately.