This recipe represents our favorite of many ways to prepare asparagus. We also love asparagus roasted in the oven, or steamed, as well as blanched and dropped into salads or just chopped and added to vegetable soup, but this has become our latest favorite.
We use the indoor grill shown on our Products we love page. Alternatively, you can use an outdoor grill. Broiling could work too, but we love the grill marks and the flavor they add. Be careful not to overcook the asparagus, unless you prefer it softer.
The best asparagus for this recipe is very fresh, thick spears. We break off about the bottom third to remove the lower portion with its tough skin. (If you want to be extra thrifty, use a peeler to peel off that thick layer and use the inner parts as you would the rest of the spear (or chop it up for soup).
Rinse and trim the fresh asparagus, removing the tough lower part of the spears. Dry carefully, so the olive oil will adhere to the spears, or dab off most of the moisture and let them air dry a little while to be sure they are completely dry.
Put the spears in a zipper storage bag with the olive oil and seasoning, mixing carefully to be sure the spears are all coated. If possible, allow them to marinate for at least 30 minutes.
About 10 minutes before you're ready to eat, preheat the indoor grill, turning it to the "sear" (hottest) setting. Lay the marinated spears perpendicular to the grate for the best sear marks, turning them periodically as they sear.
Close the grill briefly to allow the asparagus spears to cook through. Check them periodically for desired doneness. The timing will depend on their thickness, how hot your grill is, and your preference. We like them mostly cooked through but still firm.
Transfer asparagus to a plate when done. Finish with a little more of your preferred no-salt seasoning.