Grilled Asparagus with Orange-Thyme Butter
There’s nothing wrong with brushing the spears with oil and tossing them on the hot fire—until that routine gets old.
A cookbook recipe exclusively for ATK Essential members from Master of the GrillGather Your Ingredients
Key Equipment
Before You Begin
This recipe works equally well on a gas or charcoal grill. Make sure the fire is medium-hot (see “Gauging Fire Temperature” for guidelines on how to tell). If using a gas grill, cook the asparagus with the lid up. Use asparagus that is at least ½ inch thick near the base. Do not use pencil-thin asparagus; it cannot withstand the heat and will overcook. Age affects the flavor of asparagus enormously. For the sweetest taste, look for spears that are bright green and firm, with tightly closed tips.
Instructions
1.
Combine butter, zest, and thyme in small bowl. Brush asparagus with butter mixture, sprinkle with salt, and season with pepper to taste.
2.
When grill is medium-hot, scrape grill grate clean with grill brush. Dip wad of paper towels in oil; holding wad with tongs, wipe cooking grate. Grill asparagus, turning once, until just tender and caramelized, 2 to 5 minutes per side (move asparagus as needed to ensure even cooking). Transfer asparagus to platter and serve.
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