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Thursday, April 12, 2012 01:52 pm

Grilled asparagus with romesco

Because warm weather arrived so early this year, we’re hoping to be able to use local asparagus.

A low to moderate heat is desirable when grilling vegetables. If you are using a charcoal grill, place the hot coals on one side of the grill. This gives you a place to move vegetables from one side to the other to keep them from burning. If you’re using a gas grill, set it to moderate to low heat. If your grill has two heating units, turn on only one side.

 To grill asparagus: Choose thick stalks. Brush with oil and lightly salt. Keep the tips away from the hottest part of the fire. A way to make asparagus especially easy to turn is to skewer several stalks together in a “raft” with two wooden skewers. Grill just until crisp/tender.

Serve the asparagus warm or at room temperature. Arrange in a circle on a large platter with a bowl of the romesco sauce in the center for dipping the asparagus and/or spooning it onto the plate.
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