Name: Grilled Asparagus with Chili-Lime Butter
Total time: 50 min
Yield: Serves 4 to 6
Ingredients: 3 tablespoons unsalted butter, melted; 1 teaspoon finely grated lime zest; 1/2 teaspoon chili powder; 1/4 teaspoon cayenne; 1/8 teaspoon red pepper flakes; 1 1/2 pounds thick asparagus spears, ends trimmed (see note); 1/4 teaspoon table salt; Ground black pepper; Vegetable oil for cooking grate

Why This Recipe Works

The first step in our grilled asparagus recipe was determining the spear size and grilling method. We opted for thicker asparagus spears and a simple medium-hot fire, which allowed us to have the spears on and off the grill in less than 10 minutes. Brushing the asparagus spears with butter instead of oil made them crisp and nutty.

Before You Begin

This recipe works equally well on a gas or charcoal grill. Make sure the fire is medium-hot (see “Gauging Fire Temperature” for guidelines on how to tell). If using a gas grill, cook the asparagus with the lid up. Use asparagus that is at least ½ inch thick near the base. Do not use pencil-thin asparagus; it cannot withstand the heat and will overcook. Age affects the flavor of asparagus enormously. For the sweetest taste, look for spears that are bright green and firm, with tightly closed tips.

Instructions

Combine butter, chili powder, cayenne, red pepper flakes, and lime zest in small bowl. Brush asparagus with butter mixture, sprinkle with salt, and season with pepper to taste.

When grill is medium-hot, scrape grill grate clean with grill brush. Dip wad of paper towels in oil; holding wad with tongs, wipe cooking grate. Grill asparagus, turning once, until just tender and caramelized, 2 to 5 minutes per side (move asparagus as needed to ensure even cooking). Transfer asparagus to platter and serve.