Grilled green goodness

Love grilled Asparagus.  Especially when it’s in season this time of year.  When I’m at the market and spy bunches of really thin young spears (which I love the taste of the best) – I immediately know that that rubber-banded bunch of goodness will be dictating the main course that night.  A perfect marriage to steak, seafood, chicken, pork – the list goes on and on.  So simple.  So good.

Grilled Asparagus Spears

1 bunch Asparagus

2 tablespoons olive oil

2 tablespoons Herbes de Provence

Lightly sprinkle with Kosher salt

1 crank of freshly ground pepper

Heat up grill.  Wash asparagus and break off tough end of each spear.  In a small casserole dish, toss asparagus spears with olive oil, Herbes de Provence, salt and pepper.  With tongs, place on hot grill.  Keep your eye on them – only takes a few minutes for them to roast on one side.  Turn with tongs and continue to roast a couple more minutes until lightly softened with charred grill marks. (Yum.)  Best served right away while still hot.  Enjoy!

Have a great weekend, and happy grilling!

Love, Nora