Grilled Asparagus with Lemon Dressing

1. 1

   Snap off the woody ends of the asparagus; most spears will break naturally an inch or two above the bottom.

2. 2

   Peel the stalks up to the flower bud.

3. 3

   Meanwhile, start a grill or preheat a cast-iron or other heavy skillet over medium-high heat until it smokes.

4. 4

   To grill the asparagus, toss them with about 1 tablespoon of the oil, mixing with your hands until theyre coated.

5. 5

   Season well with salt and pepper to taste.

6. 6

   Grill until tender and browned in spots, turning once or twice, a total of 5 to 10 minutes.

7. 7

   To pan-grill the asparagus, do not oil or season them.

8. 8

   Just toss them in the hot skillet and cook, turning the individual spears as they brown, until tender, 5 to 10 minutes.

9. 9

   Remove as they finish and season with salt and pepper.

10. 10

    Mix together the lemon juice and shallot, then stir in enough olive oil to add a little body and take the edge off the sharpness of the lemon; the mixture should still be quite strong.

11. 11

    Season it with salt and plenty of black pepper and stir in the parsley.

12. 12

    Serve the asparagus hot or at room temperature with grilled or broiled swordfish, monkfish, or other sturdy fish.

13. 13

    Spoon the sauce over all.

14. 14

    You could serve these grilled asparagus with any of the vinaigrettes on page 304 in lieu of the lemon-shallot-parsley mixture here.

15. 15

    If you were serving them as part of an Asian-themed meal, you might swap out the dressing in this recipe for Soy-Ginger Dressing: Combine 1/4 cup soy sauce with 1/2 teaspoon minced garlic, 1 teaspoon minced peeled fresh ginger, 1/2 teaspoon sugar, 2 teaspoons rice or other mild vinegar, and a few drops of sesame oil.

16. 16

    Serve over the asparagus.

* Per serving · 4 servings · Values may vary.