It took me years to fully appreciate asparagus. I was well into my thirties when I finally came to love the vegetable – not processed and shoved into a can, but prepared fresh. I like a little crunch to my veggies.

 

Last year I wrote an article about Thanksgiving that included the following recipe from the Washington Asparagus Commission. I no longer have the article displayed because I eliminated Savorys by Shenanchie from my web line-up earlier this year, but the piece contains several good dishes I may post here at the food blog before the holiday strikes.

 

The recipe is simple yet very satisfying:

Grilled Asparagus

1 bunch fresh asparagus

2 TBS olive oil

Salt & pepper to taste

 

Trim bottoms of asparagus. Lightly brush spears with olive oil. Grill over medium heat (or under broiler) turning once for 3 minutes or to desired tenderness. Grilling intensifies the flavor of asparagus.

For more asparagus-based recipes, click here.