Saturday, April 6, 2013

Grilled Asparagus

Well, this got eaten so quickly at my house that I wasn't able to get a photo to go with the post.  Maybe next time I can snap a pic!
I have been trying to get my family to like asparagus for a long time now.  They always protest.  Tonight, my three year old asked for more and ate all of hers!  My eight year old said it tastes better cooked this way, and she actually really likes the top parts!  I call this a home run!  Even if she only eats the tips, she is still getting this nutritious veggie in her body!

Gather Your Ingredients:
  • 1 bunch of asparagus
  • 2 to 3 T grapeseed or vegetable oil (enough to coat your asparagus)
  • 1/2 T Lawry's Seasoned Salt (this brand has no MSG, but you can use your favorite brand)

Make It:

  1. Trim your asparagus.  I see a lot of cooks that recommend gently bending one stalk until it snaps and then trim them all to that length.  For me, it is just as effective and easier to just find the point where the stalks get narrower and trim them there.  You will generally trim off about 2 inches.  If your stalks are particularly thick, you can shave them lightly with a vegetable peeler.
  2. Toss the asparagus with the oil and the seasoned salt and let sit in the fridge for at least 30 minutes.  I left mine for about two hours.
  3. Place the asparagus, in a single layer, into a veggie grilling basket.  Place over hot charcoal with no flames.  Cooking time is going to vary depending on how hot your coals are.  I cooked mine for about 5 minutes or so on each side.  When they start to get "char" on them, they are ready.  
  4. If desired, squeeze a lemon wedge or two over the spears to finish!  Serve hot.

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