Place those stalks perpendicular to the grates so they don’t fall through. This isn’t rocket science, but it’s physics. Then, watch them like a hawk. After 2 minutes, give them a gentle roll with tongs. You want even char marks, not a charcoal mask.
I like to think of it as a game of hot potato, but tastier. When the spears start to brighten in color and a few tips get a little blackened, you’re likely done. Trust your eyes, not the clock.
The “Tester” Stalk Trick
No judgment if you’re a nervous griller—I still do this every time. Grab one stalk after 4 minutes of total cooking, let it cool for ten seconds, and bite into it. Is it still squeaky-crunchy? Give it another minute. Is it tender with a little resistance? That’s the jackpot. Remove the entire batch immediately.
Grilled Asparagus Recipe - This Healthy Table
If it’s mushy? Well, you’ve passed the point of no return. But that’s a lesson for next time. The good news: even slightly overcooked grilled asparagus is still delicious dipped in garlic aioli. Chin up.
