Grilled Asparagus and Leek Scapes

Ingredients

  • 1 lb. asparagus

  • 1 bunch leek scapes

  • 3 tablespoons olive oil

  • 1-2 pinches salt and pepper (course sea salt, preferably)

Instructions

  • Preheat the grill to medium heat, about 350° to 400°F, and brush the grill grates clean.

  • Remove the woody ends of the asparagus by snapping the ends off. Bend each stalk gently about ⅔ of the way down the stalk until it naturally breaks where the woody part begins. Discard the ends.

  • Trim off 1 inch from the bottom of the scapes.

  • Place the asparagus spears and scapes in a shallow bowl or on a platter or baking sheet. Drizzle with the olive oil and toss with your hands to coat. Season with kosher salt and freshly ground black pepper and toss again.

  • Place the asparagus across the grill grates perpendicular to the bars. Grill with the lid closed for 6 to 10 minutes or until the spears are tender and crisp. Use tongs to roll the spears for even grill marks.

  • Transfer to a platter and if desired, drizzle with more olive oil and a squeeze of lemon. Can be served warm or at room temperature.

Haley Smith