I've grilled asparagus before, following directions I found online. It tasted good but was kinda chewy. I mentioned this to my mom -- aka Martha Stewart. She said to blanch it first. Duh! Why didn't I think of that!?!
So here's her version. Libby couldn't get enough of it. She would have literally eaten the ENTIRE bunch of asparagus, but I had to cut her off at 10 spears, in order to save some for the rest of us!
1 bunch asparagus, rinsed and tough ends removed
1-2 tbsp. extra-virgin olive oil
Light your grill and get it nice and hot.
While it's heating, fill a large frying pan with about a quarter-inch of water and set it on high on the stove. Once it starts to slightly boil, add the asparagus and simmer for 2 minutes. (You aren't looking to completely cook the asparagus at this point. You want it to remain somewhat crispy.) Remove asparagus from the pan and rinse in cold water to stop the cooking process. Pat asparagus with a towel to remove excess water.
Place asparagus in a shallow dish and drizzle with olive oil and sprinkle with salt and pepper. Toss together.
Once grill is ready, place asparagus on the grates and grill, flipping occasionally, until the spears are slightly charred and warmed through. About 2-3 minutes, depending on the grill's heat.
Return asparagus to the shallow dish, to sop up any excess oil, salt and pepper. Enjoy!
Make-ahead tip: Prepare the asparagus through the oil, salt and pepper step. Cover and place in the fridge, up to a few hours, until you're ready to grill.
Quick Start with MSPI Mama: This is one of my Quick Start recipes.