You want your grill at medium-high heat, around 400–450°F (200–230°C). Too low, and they’ll dry out before they char. Too high, and you’ll recreate Dave’s petunia-twig tragedy. If you hold your hand 5 inches above the grate and can only keep it there for 2 seconds, you’re in business.
By the way, don’t even think about walking away for a phone call. The grill is a jealous master. You look away for thirty seconds, and poof—you’ve got veggie cremation.
What If You’re Using a Grill Basket?
Grill baskets are a game-changer if you’re worried about dropping a spear into the abyss. They’re like a safety net for lazy people (that’s a compliment). In a basket, still stick to the 4–8 minute rule, but shake the basket every 2 minutes for even cooking.
Just one warning: don’t close the lid with a full basket of thin spears. The trapped steam will turn them into green mush. Keep the lid open, or use the basket only for thick jumbo stalks.
