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Grilled Asparagus with Rosemary, Basil and Garlic

I absolutely love asparagus.  I like them steamed or braised or even right out of the can, but to me there is no better way to prepare them than to roast them.  It doesn't  matter if they're grilled over white hot coals or flame broiled, the result is still the same - fantastic!  Try this and you may never steam your asparagus again.

one bunch   fresh asparagus
2 tablespoons   olive oil
2 cloves   garlic, pressed
teaspoon   dried basil
teaspoon   dried, ground rosemary
Salt and pepper to taste

Mix the oil, garlic, basil and rosemary and set in the fridge for about 30 minutes to allow the flavors to infuse the oil.

Prepare the asparagus by breaking off the tough ends:  hold with the fingers of one hand in about the middle of the spear, and with the thumb and forefinger of the other hand grab the end of the spear and bend.  The spear will break in exactly the correct spot.

Lay the spears out in a large bowl or roasting pan and brush on the flavored oil, or just toss the spears in the oil until completely coated.  Sprinkle on some salt and pepper and lay the spears on the grill (or place the roasting pan under the broiler about 4" from the flame).  Cook for about 10 to 12 minutes, turning once or twice, until the spears start developing black spots but before they char.

Serve immediately.


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