Not that fresh grilled asparagus really needs any embellishment, but this is delicious. Chipotle peppers and asparagus make an excellent, if perhaps unexpected, pairing. (If you like this, you should also try my Chipotle Roasted Asparagus and Chipotle Asparagus Scramble.) Conveniently, it takes just about exactly as long to grill asparagus (unless you have very skinny spears) as it does to grill a good steak to medium rare. Also conveniently, this chipotle butter is great on steak, too.
1 chipotle pepper in adobo sauce, seeded and very finely minced
1/4 cup butter, melted
1/2 lb asparagus spears, tough ends snapped off
Salt and pepper
To make the chipotle butter, combine the minced chipotle with the melted butter and mix well. Set aside. You may need to remelt it just before serving, or slather it on the asparagus in a semi-soft state.
Prepare the asparagus for grilled by brushing or spraying it lightly all over with canola oil, then sprinkling with salt and pepper. Grill over medium-high heat for about 6-10 minutes (depending on how fat the spears are and exactly how hot your fire is), turning once or twice. You want them a bit charred but not blackened.
Serve the asparagus drizzled with chipotle butter, or pass the butter at the table. Chipotles do pack some considerable heat, so start with a little and taste it before adding more.
Serves 3-4, unless you're feeding serious asparagus lovers.