Ingredients
Method
- Hold one stalk at both ends and gently bend it. It will naturally snap where the tough, woody part ends. Snap the rest. I usually discard the ends.
- Rinse the asparagus under cool water. Pat each of them completely dry with a paper or kitchen towel. Dry asparagus grills better and won't steam.
- Place the asparagus in a shallow dish. Drizzle them all with olive oil and balsamic vinegar. Sprinkle them also with salt and pepper. Toss them gently until each of them are evenly coated.
- Place your grill pan or skillet over medium-high heat. Let it heat for 2-3 minutes. You want it hot before the asparagus goes in.
- Lay the asparagus in a single layer. Be sure not to crowd the pan or the asparagus will steam instead of char. Cook them for 4-5 minutes. Turn them with tongs.
- Remove them from heat and let them rest for 2 minutes. Serve them warm.
Cook them for another 4-5 minutes until they turn bright green, are lightly charred, and tender when pierced with a fork. If they look like they are charring too fast, lower the heat slightly.
Notes
Asparagus: Fresh asparagus has a mildly sweet, grassy flavor and a firm texture that holds up well to high heat. I recommend choosing thicker spears when you can. They're easier to handle and less likely to overcook.
Olive oil: Helps with browning and prevents sticking. Avocado or grapeseed oil works too.
Balsamic vinegar: Adds brightness, tang, and a little sweetness. Substitutes: Lemon juice, red wine vinegar, or sherry vinegar.
Salt: Essential for flavor balance. Kosher or sea salt dissolves easily. If you only have table salt, I recommend using slightly less of it.
Black pepper: White pepper works too.