Grilled asparagus
Many people including me have a hard time with this “swamp weed” that we know as asparagus. If cooked wrong, it tastes like swamp water. BUT i assure you if you follow this recipe, in my opinion, by a master chef. You will have the best ever asparagus. This master chefs blog can be found here.
- 1 bunch of asparagus (about a pound)
- Olive oil
- Fresh ground pepper
- Mixed dried herbs - use your favorites
- Fresh ground sea salt (optional)
Prep the asparagus by removing any of the woody end pieces. If you have lots of time, you can do this the “proper” way; grab each stalk of asparagus at both ends and bend it until it snaps off. Those parts near the top will be the most tender, and the rest you can do whatever you want with. I generally don’t have this
sort of time, patience, nor desire to waste so much asparagus, so I just take a knife and whack off about an inch or so at the cut end.
Put the asparagus in a marinade container and drizzle on some olive oil. Use enough to get a nice thin cover over each piece of asparagus, but don’t go crazy with it. We’re grilling here, not deep frying. Sprinkle on
your choice of mixed herbs, grind a little pepper over everything, and some sea salt if you are so inclined. Close up the marinade pan and shake everything up real well; the idea here is to get a nice even coating of spices and oil on the asparagus.
Place the asparagus on the grill directly over the coals. If you have a lid for your grill, now would be a good time to put it to use and keep any flare-ups from occurring. You want the asparagus to cook, not char. After a couple of minutes roll the asparagus around to insure even cooking. Keep doing this unti
l the asparagus is hot and tender all the way through, but still a bit on the crisp side. Any more than this and you begin to lose flavor. Serve hot from the grill.
** Recipe and or pictures courtesy of NoExcusesBbq**