Here is a quick and easy side dish, perfect for outdoor grilling but can also be pan roasted. A quick marinade gives the asparagus flavor while the grill is pre-heating. A roasting rack would be best to use, as asparagus could easily fall through the grates of the grill.
There is also a skewering technique for asparagus, though it is labor intensive. Keep asparagus whole and skewer both ends. Continue adding asparagus to the skewers until a “raft” is formed with the asparagus. This will prevent the asparagus from falling through the grill grates.
To remove the woody or tough ends of the asparagus, simply grasp the asparagus lightly and bend the stalk. The asparagus will naturally snap where the woody stem ends. At first, it will seem like you are snapping a large amount off of the asparagus, but keep this in mind: it is the tough end that you do not want to eat!
Balsamic Grilled Asparagus
1 lb asparagus, tough ends removed (see above for instructions)
3 tbsp balsamic vinegar
2 tbsp lemon juice
1 tbsp olive oil
generous pinch of salt
cracked black pepper, to taste
Place prepared asparagus in a large ziplock bag. Add remaining ingredients and seal bag. Toss to coat asparagus and let marinade 15-20 minutes. Spread asparagus on grill rack in an even layer and grill for about 5 minutes on each side, or until asparagus is crisp-tender.
Remaining marinade can be used to season meat on the grill, if desired.
If roasting: Preheat oven to 400F and combine all ingredients on a baking sheet. Spread asparagus in an even layer and bake 10-15 minutes, until crisp-tender.