Grilled asparagus is the soul of simplicity:

First – Find the freshest, tenderest spears you can find and snap off the tough ends.

Second – Mix up a marinade of a 50/50 mix of balsamic vinegar and olive oil. Add a dash of kosher sea salt (and a dab of Dijon mustard if you’re feeling extra fancy).

Third – Marinate the spears for about an hour. Remove the spears to the grill, reserving the marinade.

Fourth – Grill the spears hot and fast over a medium-high flame. Turn them a quarter of a turn every minute or so for a 4 to 5 minute total cook. Al dente is the name of the game – they should have grill marks that are dark brown, not black, and should still be tender-crisp.

Fifth – Dump the hot spears back in the marinade momentarily, toss and serve.

Sixth – Eat one-at-a-time with your fingers, enjoying every succulent bite.

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