Saturday, March 3, 2012

Grilled Asparagus

This is a perfect side for just about any dish. It's fast and easy. You can throw this on the grill as your meat of choice is finishing up or, spread out on a baking dish and cook in the oven. The three of us can easily put away one bunch. Last year we started a row of asparagus in the garden and I'm hoping we may finally get to gather a bunch or two starting this year.

  • Asparagus
  • Lawry's garlic salt with parsley
  • Olive oil

Wash asparagus. Snap off the ends of the asparagus. Where it breaks, you'll get the nice tender stalk. At times it may mean snapping it in half. Andy likes to just chop off the ends. They'll cook, but may be a little tougher. If you are really picky, stick with snapping them. 

Drop in a one gallon storage bag. Drizzle 1 tbsp. olive oil on top of asparagus. Shake as much seasoning as you like in bag. Lay flat on counter and roll the asparagus several times so that all sides are coated. I recommend letting it "marinate" for at least 15 minutes.
First bunch of asparagus picked from the garden! 3-29-12

Place on medium grill (or oven-350 degrees). 

Be sure to turn several times so it doesn't burn. Be careful to keep it from falling through the grill grates! You'll know it's ready when it's the texture you'd like to eat. I prefer to not eat a mushy vegetable, so we will pull them before they get too limp. The tips will cook quickly. Call me weird, but if the tips blacken slightly, they still taste good.

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