Peeling the stalks (or not) is totally up to you. I’ve used a lemon garlic marinade, but you can use any flavoring, or none at all (just toss in olive oil and season with salt and pepper).
1–1/2 pounds thick speared asparagus
2 medium cloves of garlic, peeled and minced
1/2 teaspoon Dijon mustard
Zest and juice of 1 lemon
3 tablespoons olive oil
Salt and freshly ground black pepper
Trim asparagus to even lengths, then peel from just below the flowered tip. Place the asparagus in a shallow baking pan.
Whisk together the remaining ingredients, and season with salt and pepper. Pour over the asparagus, tossing to coat. Marinate for 30 minutes up to 2 hours.
Heat the grill to medium-high (375-400°F). Drain the asparagus and discard the marinade.
Place the asparagus on the grill. Grill for 3 to 4 minutes, moving the asparagus around a bit on the grill with tongs. Remove when the asparagus is still crisp tender, but shows signs of grill marks.
Serve warm or room temperature or even chilled with a side of garlic aioli.
Keywords: grilled asparagus, asparagus