- 1 pound of Asparagus (1/4 pound per person)
- 1-2 Tablespoon(s) of Extra Virgin Olive Oil
- 1 teaspoon of Sea Salt (or to taste)
Directions: I used a grill pan for this recipe
Step One: Boil about 4 cups of water in a medium pan that allows the asparagus to lay flat. Before placing the asparagus into the boiling water, cut off the tough bottom ends. Boil for 40 to 60 seconds.
Step Two: Drain the asparagus in a colander or bowl, then rinse the asparagus with cold water for 1 to 2 minutes.
Step Three: Place the asparagus spread out on a plate and drizzle the olive oil onto it. Next sprinkle the salt onto the plate making sure it is evenly spread.
Step Four: With your grill on medium heat, spread the coated asparagus on the grill so they won’t fall through the grill bars. Rotate the spears about every two minutes making sure they are evenly cooked. They are cooked and ready for munching when the spears are limp when picked up.
Recipe by Hannah, submission and pictures by Lydia