Before you even think about fire, you must snap the woody ends off. Hold a spear in both hands and bend it until it snaps naturally. This is the most satisfying part of the whole process—it’s like popping bubble wrap, but tastier. The spear will break exactly where it stops being a tough old man and starts being a tender young lad.
Do not cut them with a knife like a normal person. That’s cheating, and the grilling gods will know. Also, toss them in olive oil, salt, and pepper. That’s it. Don’t get fancy with seven different spices—asparagus is not a chemistry experiment.
How To Grill Asparagus On Bbq
The Grill Setup: Hot and Fast, Baby
Your grill should be on medium-high heat, around 400°F to 450°F. If you can hold your hand five inches above the grate and need to yank it back in 2 seconds, you’re in the sweet spot. If your hand catches fire, it’s too hot.
Place the spears perpendicular to the grates. This is crucial; otherwise, they will roll off and vanish into the fiery abyss, never to be seen again. Trust me, I’ve sacrificed many spears to the charcoal gods. Use tongs to turn them once, halfway through. If you try to flip them with a fork, you’ll stab the flavor right out of them.
