Then we laid the asparagus on the hot grill, letting the small flames lick their tops and sides, moving the spears constantly with the tongs. After a bare two minutes we lifted them off the grill and I showered them with kosher salt, fresh black pepper, and thin shavings of aged Parmesan cheese.
The result? Smoky, slightly charred asparagus, hot through and through yet still crispy. The oil and salt slicked the spears down, and we ate them quickly with our fingers, picking up any cheese that hadn't melted on and popping it in our mouths.
It was so delicious — a perfect first moment of summer. Grilled asparagus are now firmly on the menu, as long as I can get them.
Have you ever grilled asparagus? How do you do it? Any favorite preparations?
(Images: Faith Durand)