Grilled Asparagus
Asparagus is great on the grill. It is simple too. At our house, we like to wrap 3 or 4 stalks in a slice of bacon and grill. The bacon offers some fire protection so that you don’t over-char a naked spear. Cook delicately until the bacon is cooked. Simple right? BTW, you can other types of fatty coverings too.
In the event you don’t eat all of your asparagus, you have a backup plan. Leftover grilled asparagus is not that inviting (maybe for some, but not for me).
I like to cut the stalks into 2 inch pieces and store in pickle brine or any brine you have in the fridge (olives, banana peppers, etc). Mix it up too.
Let the Asparagus stew in the brine for a day and then you can use those removed pieces on a salad. They keep for a long time. The flavor is outstanding on salads.
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May 11th, 2010 at 5:52 PM
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Comment By: Jason
May 11th, 2010 at 6:14 PM
I usually coat mine in grape seed oil and cook naked on the grill with fresh cracked pepper and kosher salt, for just a couple of minutes. I like it kind of crispie. I usually cut my leftover pieces about an inch long an put them in my farm fresh egg omelet. The grilled flavor really powers your omelet.