Blistered Asparagus

By mirelsonp

Special equipment: A wide vegetable basket or mesh screen will be helpful.
Make ahead: The asparagus can be grilled several hours in advance, covered with plastic wrap and kept at room temperature. The dressing can be refrigerated for a day or two; leftovers can be used for a marinade or salad dressing.
Published by Jim Shahin - The Washington Post

Ingredients

• 1 lb asparagus, woody ends trimmed
• 2 Tbsp fresh lemon juice
• 1/2 tsp kosher or coarse sea salt
• 2 1/2 Tbsp extra-virgin olive oil, or more as needed
• Freshly ground black pepper

Details

Servings 4

Preparation

Step 1

1. Prepare the grill for direct heat. If using a gas grill, preheat to medium-high (450 degrees F). Lightly coat a large vegetable grill basket or fine-mesh grill screen with oil.

2. Spread the asparagus in the basket or on the screen and grill, uncovered, for about 5 minutes or until charred on all sides yet still firm. Transfer to a platter. (At this point, the asparagus can be covered with plastic wrap and kept at room temperature for several hours.)

3. Combine the lemon juice and salt in a small bowl. Gradually whisk in the 2 1/2 tablespoons of oil to form an emulsified dressing. Taste, and add more olive oil if desired.

4. When ready to serve, drizzle half of the dressing over the asparagus. Season with the pepper to taste. Toss to coat; serve at room temperature.