Grilled Asparagus


  • About 24 medium asparagus (1 to 1 ½ pounds), trimmed
  • 2 tablespoons extra virgin olive oil
  • Kosher salt
  • Lemon juice from one lemon
  • Zest from one lemon


  1. Soak eight wooden skewers in warm water for about 10 minutes. (Skewers should be at least 6 inches long.)
  2. Oil a grill rack and set it 5 to 6 inches over the coals. Heat the grill.
  3. Combine oil and lemon juice in a jar and shake well.
  4. Gather four bunches of asparagus and spread each bunch out flat. Thread two skewers crosswise through each bunch (it should basically look like an asparagus xylophone). Brush asparagus with oil and lemon juice and season with kosher salt and lemon zest.
  5. Grill asparagus over glowing coals until tender, 3 to 5 minutes on each side.
  6. If you can’t grill asparagus outside, use a grill pan and cook asparagus over medium high heat.