We like it roasted on the grill and with the addition of an herb vinegar. Using our Thee Birds Herb Infused Balsamic Vinegars is our favorite, of course, but try a plain balsamic vinegar if you don't have any of our herb infused versions.
We used Scarborough Fair Vinegar for this recipe. Scarborough Fair Herb Vinegar is - Well, I bet you can guess what's in it. Let's sing it together- Parsley, Sage, Rosemary and Thyme, all infused in a balsamic vinegar from herbs grown on our farm here on Sauvie Island.
You could also use this recipe in a 400 degree oven for about 5 minutes on each side.
Marinading this before hand means that the heads of the asparagus get a good chance to soak up the flavors and it makes it easier on you when it comes down to grilling time. Mix the ingredients and the asparagus in a large Ziploc bag or shallow dish and leave in the fridge for about and hour. When your guests arrive all you have to do is take it out and place on the grill. If you don't want to marinade ahead of time just toss the oil and vinegar thoroughly with the asparagus.
1 pound asparagus cleaned
2T olive oil
1T balsamic vinegar (Herbs de Provence or Scarborough Fair)
Salt and pepper (about 1t of each, your taste may differ)
See notes above about marinading or tossing the asparagus.
Once your asparagus is ready for the grill, lay the spears on foil on the grill.
Grill for 10-14 minutes until tender, turn asparagus over halfway through. Adjust cooking time based on how thick your asparagus stalks are. Some can be quite thin and some can be very thick. Enjoy!