by Annette Lee

Created on: September 12, 2009

Once a delicacy for the lock-jawed, stiff-lipped social elite, asparagus is now widely available to all classes and can be enjoyed year-round at low prices thanks to importing and the world market.

The preparation of asparagus has expanded beyond the old, mundane blue-blood method of boiling to a disintegrated pulp and into the adventurous, rustic, full-bodied world of the All-American outdoor grill. Delicious and high in folates, beta carotenes, and vitamin C, the versatile asparagus is easily prepared on the most expensive propane grill or basic campfire.

Fresh asparagus should be crisp and firm, so avoid using any limp stalks. Limp asparagus can sometimes be refreshed with soaking overnight in cold water.

Start by washing your asparagus in cold water and breaking off the woody bottoms. Grip the base and the lower part of the stalk and snap! The inedible part of the stalk breaks off easily. Ends can be trimmed with a sharp knife for a more polished appearance, but untrimmed asparagus is no less tasty.

Use bamboo skewers soaked in water for twenty minutes to wrangle unwieldy stalks. Skewer the asparagus perpendicularly at the top end near the crown and near the bottom end of the stalk. Continue with a few more stalks until you have a little raft made of asparagus which can be easily lifted with either a spatula or tongs.

Brush with olive oil and set on a medium heat grill. Turn once, brush more olive oil and sprinkle with salt. The asparagus is ready when it turns a bright green (about 5 minutes). Remove from the grill and rest for couple of minutes before serving.

For the more rustic and less fussy, asparagus can be tossed directly on the grill without bamboo skewers. Just be sure to set stalks perpendicular to the grill so they do not fall through the slats.

Sprinkle with grated parmesan, toss with vinaigrette or serve bare-naked in its own wholesome goodness. This easy to prepare vegetable is a beautiful accompaniment to your favorite barbecued meat or tofu.

Once basic grilling has been mastered, wrap each asparagus stalk in a slice of bacon before grilling for richer flavor or skewer with garlic cloves for an additional aromatic spread.

Asparagus, no longer the intimidating, cultured vegetable of the past is easy to prepare and readily available at your local supermarket. There is no reason not to begin usurping the social elite today. Throw some asparagus on the grill now and start a revolution.

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