1/8teaspoongarlic powdercrushed - about 3-4 cloves
Optional cheese toppingParmesan, feta or blue cheese
Preheat grill to 450-degree surface temperature which is the preferred temperature more most chicken and pork recipes. Preheat the grill pan also if thicker.
Wash and trim asparagus. I like to cut off 1/2 inch of the bottom of the asparagus shaft.
Mix olive oil with salt, pepper, and garlic powder.
Pour the oil mixture on the cleaned asparagus and coat well. Clean hands work well here.
Add a light coat of a higher temperature oil on your grill pan. Spread evenly over a grill pan.
In three minutes, flip asparagus and grill until getting brown spots. Usually another three minutes for me. Total cooking time can vary from 5-10 minutes in total. Variables are your exact grill temperature, the grill pan, the thickness of the asparagus, and finally your taste.
Serve immediately. I like a sprinkle of Parmesan cheese to add even more taste.
This recipe is written in "for two" amount. Just double all ingredients for the usual one pound bunch. You can use the serving adjustment and change it from 2 to 4 servings.
Use medium thickness asparagus.
The grill pan can significantly affect this recipe. A thin or wire pan or grate can go on with the asparagus. A thicker pan should be preheated.
The olive oil coating will usually not smoke, but oil on the pan needs to have a higher smoke point. I like to use "grill" grade PAM.
I prefer to cut the base off the asparagus spears but snap if you wish.
Cooking time will vary some by exact grill temperature, the grill pan, and your taste.
You can cook at a higher temperature if it matches your needs, but it will cook much faster.
A sprinkle of cheese after coming off the grill just before severing will make it special.
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