I always liked asparagus. It wasn’t until the first time I had it grilled that I started to love it. Roasting it achieves a similar end — the spears are caramelized but keep some of their crunchy texture.
Trim one bunch of asparagus and soak the spears. Drain and allow to dry. Cut the asparagus in 2 inch pieces and slice any pieces thicker than your pinkie in half lengthwise.
Toss the asparagus with 1 T. olive oil, salt, and pepper and arrange in a single layer on a baking sheet.
Roast at 400 degrees until the asparagus begins to brown.
Meanwhile, mince green garlic to make 2 T. (whites or leaves). Remove the zest from 1 small tangelo and then mince it. Juice the tangelo.
Toss the asparagus with the garlic, juice and zest. Return to the oven to cook for another 3-5 minutes, until the garlic is tender.
Note: If you want to do this on the grill, marinate the asparagus for an hour with the tangelo juice, olive oil, salt and pepper. Then cook the marinade with the zest and garlic in a saucepan for 10 minutes and then drizzle over the spears after they are grilled.