Savor the Springtime with this easy veggie side dish that is perfect to pair with a great New York strip steak and a glass of red wine. Yes, it’s grilled outside (easy clean up! And I highly recommend picking up a grill pan similar to mine.) But for those of you that are nervous about grilling, these juicy spears can be roasted to perfection. That being said, it’s time to show your grill who’s boss. There’s no time like the present, like today, to start your grilling adventures. I will gladly trudge through a foot of snow just to cook on my grill. Back on track…Living in Connecticut, I embrace what’s fresh and in season and it doesn’t get easier than this.
2 bunches fresh asparagus (when selecting, stalk tips should be firm)
2 Tbsp extra virgin olive oil
2 cloves minced garlic
1/4 cup fresh parsley chopped
2 tsp spice rub for chicken (I LOVE the Lysander brand, but you can use whatever you find in your favorite grocery store.)
Preheat your grill to med/low heat. Give the asparagus a quick rinse and lay out on a large plate or platter. With asparagus, it’s most tender if you remove the cut end of the stalk (not the pointed end). Instead of cutting, I learned a while back that it will snap at the most tender part. Trust me, you want that! No one wants to chew on a stringy asparagus. To do this, hold the cut end in one hand and grip the middle of the stalk in the other hand. Bend the stalk, it will snap and voila, there you have it. After this silly job is complete, combine all ingredients, including the asparagus in a large mixing bowl. Place on your grill pan in the grill and let it be for about three minutes. Give the spears a toss with tongs and continue cooking another 2-4 minutes depending on the width of your asparagus. You want to pull them off when you taste one and it’s still a bit crunchy. This recipe serves 6-8 people. Enjoy!
If roasting, heat the oven to 400 degrees. Follow the same instructions and you’re good to go.
#veggies #grilledvegetables #asparagus #springtimerecipies