When Ana and I were in Granada last year, one of our favorite dishes was the grilled vegetables at Taberna Salinas. Ever since I've been grilling vegetables at home much more than I used to. One of our favorite grilled vegetables at Taberna Salinas--and at home--is asparagus. Nothing could be simpler. All you need is good fresh asparagus, olive oil, coarse salt and black pepper.
Grilled asparagus are great with all sorts of grilled fish (see my post on Spanish grilled trout), or with grilled loin of venison. You could also serve grilled asparagus as a side with empanadas or with paella or some other Spanish rice dish. I usually prepare grilled asparagus when asparagus is in season and when I'm lighting up the grill anyway.
Here's how to do it.
Light the grill.
Wash the asparagus well and clip off the tough parts of the stems.
Toss the spears with olive oil.
Heat the grill to medium--about 425.
Grill the asparagus 7-10 minutes, turning them occasionally, so that they brown evenly.
Remove the asparagus from the grill. Toss them with a little fresh virgin olive oil, coarse salt, and ground black pepper to taste.