All Up On Our Grill: Asparagus
It's warm, we have a new (portable!) grill, asparagus is in season--this is a no-brainer. We've been eating grilled asparagus three days out of four for the past week. Sorry if you've had to stand next to us at a urinal.
You can and should enjoy lovely grilled asparagus this weekend. It is fresh, it is local, and, what's perhaps more critical in T.E.T., extremely inexpensive.
Here is what you need:
-A hot grill
-Asparagus
-Olive oil
-Salt
-Pepper
-Tongs
Here is what you do:
1) Snap off the woody bottom parts of the asparagus. Discard the woody bottom parts. Put what's left of your asparagus in a bowl.
2) Pour some olive oil (about 1/4 cup) on the asparagus, and sprinkle on some salt and pepper to taste. Toss by hand until each asparagus spear is coated with the oil and spices.
3) Put the asparagus on the grill with the tongs. Careful to place them so they won't slip through the grill. The thinner stems take about three minutes over hot coals; you don't have to turn them. The thicker stems will take around five minutes; you may want to turn them once.
4) Eat. Yum.
