I use a smaller grill grate laid perpendicular to the one on the grill so I don't worry about the asparagus falling through into the flames. It's definitely worth spending another $8 or so on an extra grate; they're handy for things like this, but you can also use it as an extra cooling rack, or on top of a baking sheet in the oven for making things like biscotti, chicken wings, etc.
This recipe will make extra herb butter. See my other note under the instructions for a suggestion of how to finish it (as if you needed ideas for using up butter).
Total Time: about 25-35 minutes (depending on how long it takes to heat your grill)
- 1 lb asparagus, woody ends trimmed
- 3 Tbsp unsalted butter, at room temperature
- 2 Tbsp parsley, finely chopped
- pinch kosher salt
Heat your grill to medium-high heat. Lightly oil the grill grate.
Combine the butter, parsley, and salt in a bowl. Put the asparagus on the grill (see note above regarding the grates). Brush with a bit of the parsley butter and cook for about 2 minutes. Flip the spears over and brush with more butter; cook for another 2 minutes. Continue turning and basting with butter until the asparagus has browned a bit. Remove from the grill and serve!
BONUS: You might have some extra butter leftover. I did and used it up by brushing it over and grilling a few biscuits I had made that morning. I'm pretty sure that was one of the best ideas I've ever had. I'm sure the butter would also be heavenly over some grilled cornbread.