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4 servings


1 bunch of asparagus
1-2 TBSP olive oil*
Sea salt and black pepper, to taste

*Check out our Grocery Shopping Guide for our tips on selecting the most additive-free versions of these ingredients.


Preheat grill to medium heat.

Snap bottom end off of each spear.

Toss spears in olive oil to coat evenly.

Use tongs to place on grill (careful not to let them fall through the grill slats!!).

Cook a few minutes on each side, until desired firmness.

Remove from grill and season with salt and pepper, to taste.

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Comment by Kassie Lecci on May 4, 2010 at 8:10pm
Have you tried using a grill basket for asparagus? I have a great new flat basket from Pampered Chef that works great. They don't fall through the grill slats and are less likely to burn.
Comment by Christy Pooschke (founder) on May 3, 2010 at 9:37am
Sounds awesome, Katie! Hmm...maybe next time you should let us all know in advance so we can join you! LOL! :)
Comment by Katie Neubauer on May 3, 2010 at 9:30am
I bought a bunch of asparagus at the Haymarket Farmer's Market on Saturday with this recipe in mind. It was delicious! Had it with grilled burgers made with local, organic beef (also from the market) served on locally-made whole wheat sourdough bread and organic spinach salad with homemade vinigrette. Yum yum yum!
Comment by Joy Patton on April 29, 2010 at 7:30pm
Try peeling the asparagus first - it makes a huge difference!! And a splash of lemon or lime juice is amazing also!


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