Bobby Flay Says "Grill It!"

And "King Of The Grill" Follows His New Book's Advice; Asparagus, Chicken On Menu

(CBS)  The Early Show's resident chef, Bobby Flay, thinks everything can be cooked on the grill. Well, almost everything, anyway.

And, just in time for grilling season, he has a new cookbook called "Grill It!" that does a long way toward proving that theory. It shows the best way to grill almost anything you're craving, from summer squash to juicy burgers.

"Grill It!" is Flay's eighth cookbook.

Because he likes to head to the store, see what looks good, then come home and make it, he's arranged the book's chapters by ingredient. You walk in the door with a beautiful piece of salmon, but aren't sure what to do with it? Turn to the "salmon" chapter. The chapters cover steak, shrimp, corn, potatoes, etc.

The book immediately addresses a question Flay gets frequently: Does he prefer grilling with gas or charcoal?

His response in "Grill It!" is, "I am on record many times as saying I prefer the ease and consistency of gas grills. However, that doesn't mean I don't use charcoal grills myself from time-to-time. Charcoal burns hotter than gas, allowing for a better sear and more flavor from the smoke. But I have never had a problem getting a really good sear on the gas grill, and I also like to add flavor to my food while it's grilling and after it comes off the heat. So, for me, it's a wash. I guess what I am trying to say is -- there is no right or wrong answer."

On the show Thursday, Flay grilled up two things: asparagus, because it's in season, and chicken, because he's found that most people tend to grill only chicken breasts; he wants to mix it up with some wings and thighs.

ASPARAGUS

Flay says asparagus stalks tend to be thin earlier in the season and thicker later on. One is not necessarily better than the other. He finds that white asparagus tends to be a bit milder than green, while purple is sweeter. Traditionally in season March through May, you can get good results any time of year if you select and prepare it well. Always look for stalks with tightly closed buds at the tip, and avoid stalks whose bottoms look dried out.

CHICKEN

There are so many delicious options for chicken beyond the standard grilled chicken breast, Flay points out. Chicken thighs are a particular favorite of his: The meat is tender, juicy, and flavorful. Pound-for-pound, thighs tend to be cheaper than breasts. You can find thighs bone-in or boneless, but Flay feels poultry on the bone makes for a juicer end-product.

FLAY'S RECIPES

Perfectly Grilled Asparagus

Serves 4

1 1/2 pounds (about 24 medium stalks) fresh asparagus
3 tablespoons olive oil
Kosher salt and freshly ground black pepper

1. Heat your grill to high.
2. To trim the asparagus, snap the spears with two hands; the tough part should break right off. For a cleaner look and less waste, you can cut off the tough bottoms with a knife and peel the bottom half of the stalk if necessary.
3. Place the asparagus on a baking sheet, toss with the oil, and season with salt and pepper. Grill the asparagus, perpendicular to the grates of the grill, for 3 to 5 minutes on each side or until just crisp-tender.

Grilled Asparagus with Olive Oil, Feta & Black Pepper

Is it their long, skinny, spaghetti-like shape that makes me think of pasta when dressing asparagus? Who knows? Regardless, this simple combination of asparagus, pepper, cheese and really good extra virgin olive oil is delicious. The creamy, briny flavor of the feta is heightened by the black pepper, and the olive oil keeps it luscious.

Serves: 4

1 recipe Perfectly Grilled Asparagus
1/2 teaspoon coarsely ground black pepper
8 ounces Greek or French feta, crumbled

1. Remove the asparagus from the grill and transfer to a large platter. Add the oil and pepper and toss to combine. Sprinkle the feta over the top of the asparagus. Serve immediately.

Grilled Asparagus Panzanella

Serves: 4-6

Six (1-inch) slices day-old country-style bread
1/4 cup red wine vinegar
1 clove finely chopped fresh garlic
Salt and freshly ground black pepper
1/2 cup extra virgin olive oil
1 recipe Perfectly Grilled Asparagus, cut into 1-inch pieces
8 red cherry tomatoes, sliced in half
8 yellow cherry tomatoes, sliced in half
1 small red onion, halved and thinly sliced
1/2 cup Nicoise olives, pitted
2 tablespoons capers, drained
8 fresh basil leaves, cut into thin ribbons

1. Heat your grill to high.
2. Grill the bread on both sides until slightly charred, about 1 minute per side. Remove from the grill and cut each slice into 1-inch pieces.
3. Whisk together the vinegar, garlic, ½ teaspoon salt, ¼ teaspoon of pepper and oil in a large bowl until combined. Add the asparagus, tomatoes, onions, olives, capers, grilled bread and basil and mix until combined. Season with salt and pepper. Let sit at room temperature for 30 minutes before serving and up to 1 hour.

Go to Page 2 for Flay's grilled chicken recipes.