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Asparagus Is Perfect for the Grill

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Asparagus on the grill.

Easter may be over, but my hunger for asparagus isn’t.

Here are two recipes that are great for the grill.

The first is from Simon Hopkinson’s “Roast Chicken and Other Stories” (Hyperion, $24.95), which is a great resource for those looking for solid recipes that are often easy to put together. He reminds us of just how versatile these spears are and how well they go with certain foods.

“Asparagus lends itself to the simplest of preparations,” he writes. “Most obvious is to serve with with melted butter, or just hollandaise on its own. i have come to the conclusion that, in fact, eggs are its favorite companion: buttery scrambled eggs, soft-boiled or poached eggs using asparagus spears as ‘soldiers,’ or eggs baked en cocotte with cream and tarragon.”

The other is a simple grilled asparagus dish I threw together with items out of the fridge and freezer.

Grilled Asparagus with Parmesan

24 large asparagus spears
Extra-virgin olive oil
Sea salt, to taste
Black pepper, to taste
2 hard-boiled eggs, peeled and chopped
3 to 4 ounces Parmesan cheese, in a piece
Lemon wedges, to serve

Heat a ribbed cast-iron grill or skillet. Brush the asparagus spears with some of the oil, and cook until nicely charred on all sides. Transfer to a large white dish, season lightly with salt and plenty of pepper, and sprinkle with the chopped egg. Using a potato peeler, shave slivers of Parmesan over the surface, drizzle with more olive oil, and serve with the lemon wedges.

From “Roast Chicken and Other Stories” by Simon Hopkinson with Lindsey Bareham

Grilled Asparagus with Hazelnuts

Grilled Asparagus with Hazelnuts

Extra-virgin olive oil
Salt, to taste
Black pepper, to taste
Hazelnut oil
Toasted hazelnuts, broken
1 egg, sunny-side up (optional)

Prepare the grill. Drizzle how much asparagus you want to eat with a light coating of olive oil. Sprinkle with salt and pepper. Grill the asparagus until charred on all sides. Place on a platter and drizzle with a light amount of hazelnut oil. Sprinkle toasted hazelnut pieces. Top with an egg if desired.

From John Griffin


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