We went camping at Mount Rainier this weekend, and I decided to take our asparagus with us. I can't think of a better way to eat asparagus than grilled (anyone? anyone?), and that just happens to be a very camping-compatible cooking method. So I put our triple share of asparagus (we've been saving it up for two weeks) in a zip-top bag, added the marinade, and packed it in our cooler, along with a mason jar of grated Parmesan. This recipe is really similar to the last one, but the Parmesan and the camping make it worthy of reposting, no?
Asparagus, rough ends removed and composted
Freshly ground black pepper
Grated Parmesan (optional)
Put asparagus in a zip-top bag. Add some balsamic vinegar, olive oil, salt, and pepper. Seal and let marinate. When ready to cook, put on a hot grill (or on a grill grate over a campfire!) for about 5 minutes, turning once during cooking. Sprinkle with Parmesan, if desired.
I really wanted to take a photo of the asparagus cooking over our campfire, but I totally forgot. I'm bummed. Anyway, this was pretty yummy. The asparagus ended up marinating for about 36 hours, and it really soaked up the balsamic flavor. Grilling it was a bit challenging, because it's difficult to get evenly distributed heat from a campfire. One part of the fire was a lot hotter than the rest, so half of the asparagus was finished cooking while the other half was still barely heated through. But it all eventually got cooked through, and I thought it was tasty.