A favorite for springtime and summer celebrations when asparagus is fresh! This is a great side dish to any main course, and lends itself to versatility.
- Grasp asparagus spears with both hands and snap it in two. It will naturally separate at the point where the stalk becomes tender. Discard the tough bottom ends.
- Preheat grill to med/high heat. Lightly coat the asparagus with olive oil and season with salt and pepper.
- Using a grill basket, grill over med/high heat for 2-3 minutes, turning spears, and cooking an additional 2-3 minutes or until they reach desired tenderness (keep a little snap for a fresher flavor).
- Put dip in a bowl for dipping the asparagus. Or spread lightly on the asparagus and let it melt over the top while still warm.
Chef’s Note: Substitute asparagus with carrot spears, zucchini or other summer or winter squash. Try lightly caramelizing Brussels sprouts and bell peppers for a variety of textures. Use your imagination; this is an easy and versatile recipe.