Serves: Makes 4 servings
- 1 pound asparagus
- 2 teaspoons extra virgin olive oil
- Kosher or sea salt
- 1 tablespoon citrus oil, such as Meyer lemon or blood orange oil
Procedures:Many specialty stores and well-stocked supermarkets now carry aromatic oils made by pressing olives together with lemons, blood oranges, limes, or other citrus. Just a drizzle of one of these highly perfumed oils can make grilled vegetables seem dressed up for company. Serve as a first course or an accompaniment to fish, roast chicken, or a steak.
Prepare a moderate charcoal fire for indirect grilling or preheat a gas grill to medium (375°F), leaving one burner unlit.
To trim the asparagus, hold each spear horizontally between both hands and bend it. It will snap naturally at the point at which the spear becomes tough. Discard the tough end.
Put the trimmed asparagus spears on a platter and toss with the olive oil, which should just coat them lightly. Sprinkle with salt and toss again.
Place the spears over indirect heat, taking care to place them perpendicular to the bars of the grill rack so they do not fall through. Cover the grill and cook, turning the spears once halfway through, until almost tender, 4 to 5 minutes total. For the final minute or so of cooking, move the spears directly over the coals or gas flame and cook uncovered to char them slightly.
Transfer the spears to a serving platter and drizzle with the citrus oil. Toss to coat them evenly. Taste for salt. Serve immediately.