Tuesday, February 8, 2011

Recipe: Grilled Asparagus

I did not always like asparagus.  I often had it served either over or under steamed leaving it woody or soggy, respectively.  Then I met the grill and learned that food+fire=delicious.  Asparagus is one of many foods that when cooked over a flame turns into something wonderful.  The best news is you need little else to make it great, though there are several optional garnishes.  Serve grilled asparagus as a side to any protein, my personal favorites with it are salmon and beef products such as london broil or flank steak.

Grilled Asparagus:
1 bunch asparagus (or more depending on how many you are feeding)
Olive Oil

Cut off woody ends of the asparagus (take one and bend it, where it snaps is generally where you can cut, otherwise ~1-2 inches up the stalk)
Coat Asparagus in oil, salt, and pepper.
Grill for 10 minutes over medium heat, turning once halfway through.
Serves ~4 per bunch of asparagus.

Optional Garnishes after cooked:
Squeeze of lemon juice/lemon zest, sprinkle of parmesan cheese, toasted pine nuts

Note:  If you do not have a grill handy you can also cook the asparagus under the broiler.  The same rules apply.  Set the broiler to high and let cook for about 10 minutes, flipping once halfway through.  Cooking times will vary depending on your oven, so keep an eye on them.

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