Grill

I love simply grilled fresh spring asparagus. All they need is a little warm sunshine and they start popping out in my garden. This weekend the weather here in Napa will be getting better (I hope!) and I will be grilling. I will fire up the wood charcoal in my Big Green Egg (will also add some prunings from our cabernet vines). I start by rolling them around in a little olive oil and then put them on the grill just long enough to earn their stripes. After stacking them on a platter I drizzle a simple vinaigrette over them. Nothing that will overpower the fantastic taste of the asparagus.

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