Asparagus, Vermont’s fancy vegetable! Harvested in spring and early summer, this perennial (lives for 12 or more growing seasons) requires little more than fertile, loose, well-drained soil to plant its roots, and a good 8 hours of full sunlight each day. Grilling is a great way to enhance the delicate, bittersweet, grassy flavor of asparagus by caramelizing the natural sugar with a smoky char.

Ingredients

  • 1 pound, fresh asparagus spears, trimmed

  • 1 T. olive oil

  • Salt and pepper to taste

  • 4 lemon wedges (optional)

Instructions

  1. Trim asparagus by removing the woody end. To remove the woody end, cut off an inch from the base of each stalk, then using a vegetable peeler, peel off the woody exterior of the lower third of the stalk to get to the tender heart.
  2. Wash asparagus and pat dry with a clean paper towel. Transfer to plate.
  3. Drizzle asparagus with olive oil and lightly toss. Season with salt and pepper to taste.
  4. Grill over medium high heat for 2-3 minutes, or desired tenderness.
  5. Serve with lemon wedge (optional).
Photo of a recipe of Grilled Asparagus

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