Asparagus


Grilled asparagus is the soul of simplicity:

First - Find the freshest, tenderest spears you can find. Snap off any tough ends.

Second - Mix up a marinade of a 50/50 mix of balsamic vinegar and olive oil. Add a dash of kosher sea salt (and a dab of Dijon mustard if you’re feeling extra fancy).

Third - Marinate the spears for about an hour. Remove the spears to the grill, reserving the marinade.

Fourth - Grill the spears hot and fast over a medium-high flame. Turn them a quarter of a turn every minute or so for a 4 to 5 minute total cook. Al dente is the name of the game - they should have grill marks that are dark brown, not black, and should still be tender-crisp.

Fifth - Dump the hot spears back in the marinade momentarily, toss and serve.

Sixth - Eat one-at-a-time with your fingers, enjoying every succulent bite.



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May 16th, 2008
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Comment Number:
1
Written by:
Larry Gaian
Posted on:
May 17, 2008 at 1:39 am

We live near the growers of some of the finest Asparagus in the world. This recipe/technique will be put to use this weekend.
Thanks.

Comment Number:
2
Written by:
Davekatz
Posted on:
May 18, 2008 at 5:37 pm

Let us know how it goes. My latest twist on this recipe has been to use a little Carolina mustard barbecue sauce in the marinade instead of Dijon. Very tasty.

Dave