April=Asparagus, and Asparagus are the bomb! I honestly think the reason this veggie became my favorite is because of my Grandmother. No matter how formal her table was asparagus was the one food she insisted we all eat by hand! Now when you are a small child sitting at a table adorned in crystal and china and the head of the table picks up her veggies with her hands and starts eating…well, I WAS IN!
We also come from a family that commercial fished salmon and we eat it still about 2 or 3 times a week. Asparagus happen to be the perfect veggie to compliment this awesome fish!
I have a hard time finding asparagus recipes that are easy, and consistently good! (easy yes, always good…harder)
Recently I stumbled onto Gwen Ashley’s web site,
http://penandfork.wordpress.com/
Grilled Asparagus with Lemon and Garlic
Serves 6
1-1/2 pounds thick speared asparagus
2 medium cloves of garlic, peeled and minced
1/2 teaspoon Dijon mustard
zest and juice of 1 lemon
3 tablespoons olive oil (lemon flavored if you have it)
Salt and freshly ground black pepper
Trim asparagus to even lengths, then peel from just below the flowered tip. Place the asparagus in a shallow baking pan. Whisk together the remaining ingredients, and season with salt and pepper. Pour over the asparagus, tossing to coat. Marinate for 30 minutes up to 2 hours.
Heat the grill to medium-high (375-400 degrees). Drain the asparagus and discard the marinade. Place the asparagus on the grill. Grill for 3 to 4 minutes, moving the asparagus around a bit on the grill with tongs. Remove when the asparagus is still crisp tender, but shows signs of grill marks. Serve warm, or room temperature.
This will be like the green bean recipe…a go to, you just know it will taste great every time!
Family Style. « The Good Stuff 411 said,
April 27, 2010 @ 1:13 am
[...] Dinner a few nights ago was the Grilled Skirt Steak with Chimichurri Sauce and Grilled Asparagus with Lemon and Garlic [...]