Thursday, May 6, 2010

Grilled Asparagus

I was so excited to find some of the first fresh MICHIGAN asparagus in the grocery store the other day. That means that Farmer's Market season is rapidly approaching. I can hardly wait for our first trip. Anyway, this is by far my favorite way to prepare asparagus. Yes, even better than in that pasta. It's so simple, so fresh, and just makes me happy. Remember what I said about grill flavor. I look forward to warm weather vegetable grilling almost as much as kids do the ice cream man.

Grilled Asparagus
There are no real measurements here, just add spices until it "look good," and if your not into spicy, you could substitute paprika for the cayenne pepper, or omit it altogether. 

1 bunch fresh asparagus
2-3 Tbsp. olive oil
sea salt
fresh cracked pepper
garlic powder
cayenne pepper

1. Preheat grill. (I turn our little Weber to medium-low b/c it gets really hot!)
2. In a 13 x 9" baking dish or other shallow pan, whisk together oil and spices. Set aside.
3. Clean, and trim woody ends from asparagus and toss in the oil mixture, coating well.
4. Lay asparagus directly onto hot grill. Turn every couple of minutes until desired doneness, about 10-20 minutes depending on how hot your grill is and the size of the asparagus. If your not particular about presentation, place grilled asparagus back into your olive oil dish. It will only pick up more flavor.

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