Saturday, June 27, 2009

Simply Grilled Asparagus


I live for warm summer nights when I can throw veggies on the grill. They take on an entirely different flavor profile and will often appeal to the most ardent vegetable opponent. Take, for example, asparagus. My husband swore up and down that he loathed this vegetable. He'd never had it grilled before, and has become a huge fan. I've even had to chastise him for stealing asparagus spears directly off the grill. I probably should try not to complain; of all the things to sneak, I'm happy he chooses a veggie!

Grilled asparagus is incredibly good! It bears little resemblance to steamed or broiled; instead, it takes on a smoky flavor that is really delicious. Drizzled with oil, salt and pepper and finished with lemon, this side dish is sure to please! You can even make it during the colder months on an indoor grill pan. For extra oomph, drizzle cooled asparagus with vinaigrette (see search bar on right to locate) or add to salads and sandwiches.

1 bunch asparagus
1 lemon wedge
3 tbsp. extra virgin olive oil

Cut bottoms off asparagus (hint: snap one stalk near the base; it will break at the point where you should cut the rest of the bunch). Drizzle with olive oil and sprinkle with salt and pepper. Roll asparagus to coat. Grill over medium heat for 5-7 minutes or until asparagus have grill marks (you want them to still have a bit of snap when you bite into them). Drizzle with olive oil and serve warm, not hot.

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