Friday, June 3, 2011

Grilled Asparagus

I was excited to see asparagus in our bag this week. Bathroom odors aside, it’s yummy, and Liam really likes it. Here’s what Steve did with it this time:

Ingredients:
Asparagus
Olive oil
Coarse salt
Freshly ground black pepper
Dill or another herb (optional)

Trim stems and compost the ends. Put asparagus in a veggie grill pan and place on heated grill. Carefully (!) pour olive oil over asparagus, moving pan to another part of the grill during flare-ups. Grill “until it seems right” (Steve’s words; I realize they’re not very helpful). Remove from grill and sprinkle with salt and pepper. Add sprigs of dill or another herb if desired.

Comments:
I trimmed an inch or two off the stalks, but these were thick asparagus, and in retrospect, perhaps I should’ve trimmed more. Or maybe we should’ve cut each stalk in half and taken the tops off the grill first, letting the thicker stalks cook longer. The lower ends of the stems were really woody. Liam struggled with them, and even I had to spit out the very ends. Helpful hints, anyone?

4 comments:

Off The Cuff Cooking said...

When you trim the 'woody' ends of asparagus, from what I learned the best way is to just grab both ends, applying some pressure and bend it until it snaps, usually about a third of the way from the bottom end. The tender part will remain (the top 2/3rds portion) and you'll know where the unpleasant ends are.

Also, I usually just marinate my asparagus in oil & seasonings in a container or plastic bag ahead of time, and then throw them on the grill, which is pretty easy. Try other toppings, too, like parmesan cheese, or making a marinade of balsamic vinegar & olive oil with a little salt & pepper. It's amazing!

Daniella said...

Yeah, we usually trim quite a bit off our asparagus, unless they are yummy baby asparagus, which are tender all the way through. LOVE grilling 'em like this!

Wendy said...

Thanks for the advice about asparagus trimming, Jeanette and Dani! And thanks for the great idea about marinating them ahead of time. That would probably be tastier AND safer. I think we'll try the balsamic marinade next time.

Wendy said...

Jeanette, your asparagus-trimming method worked great!