Amy Sue Nathan

Mom meets grill – asparagus love

My summer love is asparagus on the grill. Except for the fact that it can fall right through the grates and makes your pee stink — it’s perfect. You can eat it hot, right-off-the-grill or room temperature (delish!) and cold the next day.

I always make two bunches of asparagus so there’s enough for a second day.

First, snap off the icky, woody ends. You don’t need a knife for this, if you bend the asparagus it will snap in just the right place. Next place it in a bowl, drizzle with olive oil and sprinkle with kosher salt. Now here’s the kicker – squeeze half a lime on top and mix it all around with the olive oil and salt. Pop the stalks onto a medium grill. You have a *maybe* a five or six minute window before you need to start turning the stalks with your favorite tongs – but you do want those great grill marks. It’s okay for it to char a bit, but not too much. No sweet potato fiasco with the asparagus, please.

And the rules? Eat with your fingers and enjoy!