Grilling is by far the best method for cooking asparagus. It’s extremely easy to do – simply drizzle with a little olive oil + a sprinkle of salt and pepper and cook until it just begins to bend.
Even though asparagus has a very distinct flavor, it’s sweet, grassy flavor makes it the perfect accompaniment to most dishes.
Now if you haven’t cooked with ground coriander, you should start. It’s flavor is very subtle and blends with so many profiles. It has definite citrus note while being earthy. I first paired ground coriander with lemon and asparagus when coming up with recipes for a TV show built around cooking with essential oils. I have always loved lemon and asparagus and when I added the coriander, the flavor boosted to a new level.
Personally, I think it tastes even better when you pick up the spears with your fingers to eat them.
- 1 pound asparagus, trimmed and peeled
- 1 clove garlic, grated with a fine Microplane or pressed
- Zest of 1 lemon
- 1 tablespoon fruity olive oil
- 1 teaspoon ground coriander
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- -
- Extras:
- Grill grid (optional)
- Trim or snap the ends off the asparagus. Place on a baking sheet and set aside. Finely grate the garlic and the zest from the lemon and sprinkle over the asparagus. Drizzle with the olive oil and season with coriander, salt and pepper. Toss together to make sure all of the asparagus is uniformly coated. Let marinate for 15 minutes to an hour before grilling.
- Preheat grill (and grill grid) to medium heat. If you are not using a grill grid. it is a good idea to skewer several stalks together to keep from slipping through the grates. When the grill is hot, add the asparagus and cook for 6 to 10 minutes, turning frequently. Time will depend on the size of the asparagus and the heat of the grill. Enjoy warm or cold!
Cheers and Happy Grilling!
~Jeff
