Last weekend marked the opening of a handful of farmers’ markets here in Seattle. Since it was also the first time this year the thermometer reached above 70°F in the Emerald City, it would have been a shame not to get outdoors and enjoy a little vitamin D while browsing what our local farmers had on hand.
Asparagus was everywhere at Broadway Market—April being the prime month in its growing season. We couldn’t be happier. We saw these delicious-looking bundles and couldn’t resist snatching them up; we’ve had our eye on the Grilled Asparagus with Lemon Salt recipe from the Nordstrom Flavors cookbook.
What could be better to celebrate the season than fresh, local ingredients prepared simply to highlight at-their-peak flavors? It was the perfect accompaniment to a light dinner with friends under the sun, so why not share the love?
Here is chef Michael Northern’s recipe for Grilled Asparagus with Lemon Salt (available for download as a PDF to print or save) from our Nordstrom Flavors cookbook, available in stores.
Photo: Noel Barnhurst
Grilled Asparagus with Lemon Salt
1 pound not-too-thin asparagus
2 teaspoons flaky sea salt such as fleur de sel or Maldon
2 tablespoons extra-virgin olive oil
Freshly ground black pepper
Prepare a medium fire in a charcoal grill, or preheat a gas grill on medium.
Snap off the woody stem ends from the asparagus. Using a vegetable peeler, peel the stalks to within about 4 inches of the tips.
Grate the zest from the lemon into a small bowl. Add the salt to the zest, and rub together with your fingers until combined. Squeeze the juice from the lemon into a separate bowl.
In a shallow dish, toss the asparagus with the lemon juice, and then with the oil. Place the spears on the grill, arranging them perpendicular to the grid so they don’t fall through. Grill until you see marks seared on the undersides of the asparagus, about 2 minutes. Roll the asparagus over and grill until the second sides are seared and the spears are crisp-tender, about 2 minutes more.
Using a spatula, transfer the asparagus to a platter. Sprinkle with the lemon salt and season with pepper. Serve hot or at room temperature.