We recently ate some yummy April asparagus (pictured). I'm not sure, but last year I think we only clued into the big asparagus scene that goes on around here in May. So far in April I found some in Hatfield, in Deerfield, and in Hadley which is asparagus central for the country.
Last year, I described the asparagus history of the region and gave you a few recipes.
Here's another recipe. It's just too simple!
Simple Grilled Asparagus
- Warm up the BBQ. Low to medium hot, since it's only asparagus you are cooking.
- Wash and clean two bunches or 2 lbs of "grass" as we call those spikes of green around here. (Two bunches, because this stuff is so good that you will eat it all and then wish you had left-overs the next day.)
- Snap off bottom-most segment of each asparagus. It's fun and makes a nice noise. Discard.
- Put them on a plate, drizzle with olive oil and a sprinkle of salt.
- Cook spears on the BBQ perpendicular to the the grating, so they do not fall through.
- They will be done in just a few minutes. You want them when they are not firm, a little singed here and there, and as done as you are used to. Feel free to roll them as they cook or rearrange them so they are cooked evenly.
- Remove to a serving platter and sprinkle with a little salt. (Now is the time to get out that expensive French sea-salt like fleur de sel you always forget to use.)