Salt block asparagus is trimmed asparagus seared on a Himalayan salt plate at 450 F. The spears cook in 8 to 10 minutes, turning every 2 minutes, until tender with dark contact marks. The stone seasons them lightly, so no extra salt is needed.
At a glance
- Plate: 12 x 8 x 1.5 in salt block
- Plate temperature: 450 F
- Cook time: 8 to 10 minutes
- Serves: 2 to 3 as a side
Ingredients
- 1 bunch asparagus (about 1 lb), medium thickness
- 2 teaspoons olive oil
- 1/4 teaspoon black pepper
- 1/2 lemon
- Shaved parmesan, optional
Method
- Heat the plate in stages to 450 F. See the tempering guide.
- Trim. Snap or cut off the woody ends.
- Dry and oil. Pat the spears dry and toss with oil and pepper.
- Cook. Lay the spears across the plate in one layer. Cook 2 minutes, then roll them a quarter turn.
- Keep turning. Repeat every 2 minutes for 8 to 10 minutes, until tender when pierced.
- Finish. Move to a dish, squeeze lemon over, and top with parmesan.
Tips
- Thin spears cook in about 5 minutes. Thick spears may need 12.
- Cook asparagus while steak or salmon rests on a board.
FAQ
Questions, answered
Medium spears are easiest. Thin spears cook in about 5 minutes and can overcook fast. Thick spears may need up to 12 minutes.