Ingredients
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Check off ingredients as you prep.
- 1 bunch (approx. 1/2 lb) fresh asparagus, woody ends trimmed
- 1 tbsp extra virgin olive oil
- 1 clove garlic, minced
- 1 tbsp balsamic glaze
- 1–2 tsp Salted Perfection Tuscan Red Blend Garnishing Salt, for finishing
Step by step
- Preheat your gas grill to medium-high, aiming for a surface temperature of approximately 400°F. A hot grate is essential for immediate conduction and preventing the vegetables from sticking.
- In a large bowl, toss the asparagus with the olive oil and minced garlic. The oil acts as a heat transfer medium, ensuring that the energy from the grill grates is distributed evenly across the irregular surface of the spears.
- Place the asparagus spears perpendicular to the grill grates. This maximizes surface area contact and prevents the spears from falling through the gaps.
- Grill for 3–5 minutes, turning occasionally. You are looking for the point where the heat has softened the rigid cell walls just enough to make them palatable while retaining the internal moisture that provides a satisfying snap.
- Remove the asparagus from the grill once they are tender-crisp and have visible char marks. Drizzle with the balsamic glaze while the spears are still hot; the residual heat will reduce the viscosity of the glaze, allowing it to coat the spears more effectively.
- Sprinkle the Salted Perfection Tuscan Red Blend Garnishing Salt over the spears once they are off the heat to preserve the delicate red wine and citrus aromatic compounds in the salt crystals. DUNZO!
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A little more about this recipe
Timing
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
Yield & storage
Original yield
Storage
Store in an airtight container for up to 3 days; however, reheating will further degrade the cell walls, resulting in a softer texture.
From Tony’s kitchen
We are leveraging the high-output BTUs of your gas grill to achieve a rapid sear. By hitting the asparagus with intense direct heat, we initiate the Maillard reaction on the skin while the interior stays vibrant and crisp. It is all about managing the thermal gradient so the center reaches a perfect tender state just as the exterior develops those smoky, charred notes. The high heat of the gas grill evaporates surface moisture rapidly, allowing the exterior to caramelize without turning the stalks into mush.
Nutrition • per serving
Ingredient notes
Ingredients & allergen check
Major-allergen signals: None recognized automatically.
- Bunch (approx. ) fresh asparagus, woody ends trimmed
- extra virgin olive oil
- garlic
- balsamic glaze
- Salted Perfection Tuscan Red Blend Garnishing Salt, for finishing
Tuscan Red Blend blend: Sea salt, Natural smoke flavor, Habanero flavor, Vinegar, Molasses, Caramel Color
Check every package label. Brands, substitutions, shared equipment, and cross-contact can change allergen exposure.
