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Grilled Asparagus - Fresh from the garden
By Editor | April 16, 2008
Here we are, in the midst of spring and gardens on the west coast are beginning to offer up the season’s asparagus crop. Below is a quick and simple way to enjoy this delicous spring vegetable.
Grilled Asparagus
Approx. 1.5 pounds asparagus
2 - 3 Tablespoons quality olive oil
Fleur de SalÂ
1 lemon, cut in half
Small bamboo skewers soaked in water
Prepare your grill according to the manufacturer’s instructions.
Wash and snap the asparagus. Using a vegetable peeler, peel two strips of skin off the thick stock of the aparagus on opposing sides.
Divide the asparagus into bunches of 5 stalks; lay the asparagus out in a row 5 across and run 2 skewers crosswise through the asparagus approx. 4 inches apart.  Â
Brush the asparagus with the olive oil and sprinkle it lightly with the salt.
Grill the asparagus on a clean and lightly oiled rack set approximately 6 inches over the glowing coals until they are tender - approximately 4 or 5 minutes on each side.Â
When the asparagus is tender/crisp, place it on a serving plate and squeeze a bit of fresh lemon juice over it and sprinkle with a bit more Fleur de Sal. Â
Enjoy!
Asparagus can, of course, also be grilled without skewering it - though it can be easier to control with the skewers.
Topics: Garden(ing) |
