Picked up on this one over the weekend from another message board. It is simplicity itself and adds to my ever-growing list of "Things I Can Cook on My Weber".
Use as much asparagus as you like. I've been using one of those rubber-banded bundles, about 16-18 stalks. Feeds four adults easily.
Wash and then trim the stump ends. Place the raw asparagus in a large plastic bag. Add a few shots of olive oil [I used the roasted pepper kind], about 1/3 of a clove of shredded [or finely chopped] garlic, a pinch of basil [or oregano] and salt and pepper. Shake and roll to mix and then let marinate as long as you like.
Cooking is simple: Eight minutes over direct heat. Turn frequently. Flesh of the stalks will turn a noticeably darker green. Watch the yummy tips as they are most prone to get burned.
I would like to add that if you are not using extra thick spears...you may end up with charred pencils if you keep those things on the heat for 8 minutes. Keep in mind that they cook for a long time after they are pulled off the grill. Personally, I like my spears more on the al dente side (please remember this when I dine at your home). I beg of you to be careful when cooking your asparagus.
I watch those yummy stalkers like a Cooper's hawk watches a sparrow.
Had a Cooper's take out a sparrow in my back yard about a month ago. Awesome bird of prey. It perched on my deck railing and calmly picked the poor bird clean.
Nothing left after about 15 minutes but a puddle of feathers and a few clean bones.
Dunno how you all have done it in the past, but I learned a good trick. You get some kabob skewers, line up the asparagus side by side, and make a "raft" out of them. Makes handling on the grill very easy.
Simple trick, but I know I'm not the only one who had never thought of it.
I just toss them on the top rack and brush them with olive oil while turning them every couple of minutes. Grilled some zucchini the other day - it was superb. Just sliced it lengthwise in quarters. Then sliced up the leftover to dress up a frozen 'za.
Originally posted by Tony Rio: Dunno how you all have done it in the past, but I learned a good trick. You get some kabob skewers, line up the asparagus side by side, and make a "raft" out of them. Makes handling on the grill very easy.
Simple trick, but I know I'm not the only one who had never thought of it.
Originally posted by Tony Rio: Dunno how you all have done it in the past, but I learned a good trick. You get some kabob skewers, line up the asparagus side by side, and make a "raft" out of them. Makes handling on the grill very easy.
Simple trick, but I know I'm not the only one who had never thought of it.
Yeah, learned that one on BBQ with Steve Raichlen.
Never lost one in my life. Adding an hour to soak skewers to grill asparagus? That's the dang craziest thing I ever heard. Don't these people have jobs other than writing cookbooks? Grilled asparagus....a 5 minute process. Come to my house. I'll show you how it's done. Drinks on me.
