Monday, March 26, 2012

Grilled Asparagus with Parsley Butter

It's grillin' weather. While you're cooking up some chicken or burgers, why not throw some tasty buttery vegetables on the grill? Make sure you don't use skinny stalks of asparagus; they will char up too quickly. Look for stalks about 1/2-inch thick.

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).

Serves 2
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.

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