Char asparagus hard until the edges blacken, then hit it with Chain Reaction for heat that builds with every bite
Ingredients
FOR THE MEAT
- Casa M Spice Co Chain Reaction or Uncontrolled Chain Reaction
- Salt (optional to taste if using Uncontrolled Chain Reaction)
- Asparagus
- Olive Oil
Method
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01
Trim the asparagus
2 minSnap or cut off the woody bottom third of each spear — that's where the fiber gets tough and bitter. You want tender, cook-through stalks.
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02
Preheat the grill
5 minGet your grill screaming hot on high heat. You need that intense, direct flame to blacken the edges and build real char flavor.
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03
Oil and coat the asparagus
2 minLay dry asparagus on a sheet and spray or drizzle lightly with olive oil, then roll to coat evenly. This prevents sticking and helps the spice stick to the spears.
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04
Season before grilling
Sprinkle Chain Reaction or Uncontrolled Chain Reaction (with light salt if using Uncontrolled) over the oiled asparagus. First seasoning layer goes on before heat so it bonds with the oil.
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05
Grill with rotation
4 minLay spears on the grill and let them sit until you see char on the undersides — about 2 minutes. Roll them with tongs to cook all sides evenly and deepen that blackened edge.
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06
Season again and pull
1 minOnce you've got good char all around, sprinkle a second hit of Chain Reaction (or Uncontrolled with salt) right on the hot spears. This final layer builds heat and flavor layering.
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07
Serve immediately
Get it on the plate hot. Asparagus cools fast, and you want those warm spices blooming on the palate when your guests take that first bite.
From Mike's Notebook
Thin asparagus spears char faster than thick ones—pick pencil-sized for even blackening.
Oil your grill grates heavily before the spears hit; they'll stick otherwise and won't turn.
Don't shake the pan—let each spear sit flat for a full char before moving it.