2lbsmedium size asparaguslarge enough stalks to place on grill without falling through, plus the thicker asparagus hold up better when grilling
For the Marinade:
⅓cupextra virgin olive oil
3tablespoongourmet lemon white balsamic vinegaror regular good-quality white balsamic vinegar
3tablespoonfreshly squeezed lemon juice
1teaspoonlime frost sea saltor regular coarse salt
1teaspoonfresh lemon or lime zest
fresh ground pepper to taste
Mix all marinade ingredients in a bowl with a whisk. Set aside.
Wash asparagus and trim about 1″ off the thick end. Place into a 9×13 dish and pour marinade on top. Refrigerate for at least an hour to mingle flavors.
Preheat grill and turn heat to medium. Place asparagus directly onto the grill rack. Reserve marinade.
Cook for 4-5 minutes per side, checking frequently so you don’t overcook them. They should be tender but still have a slight crunch. Pour leftover marinade through a fine strainer to remove bits of raw garlic and drizzle over asparagus before serving.