How to grill asparagus

 

Grilled Asparagus is one of the easiest and healthiest vegetables to grill, besides Bell Pepper. I love Asparagus it is a great vegetable and while it may not be as versatile as carrots or potatoes it is very versatile in its use ability.  Asparagus is a perennial flowering plant species in the genus Asparagus. Its young shoots are used as a spring vegetable. The plant itself is great when the vegetable is grilled or steamed and covered with a wonderful Hollandaise sauce.  Our directions below focus on the simple process of grilling.  This information although is not a recipe is a focused "How to" on the grilling process.  We give you some quick steps toward taking common Asparagus, trimming the vegetable and of course following it up with oiling and grilling see below.  

Our quick steps to grilling great Asparagus answers the question What's the best way to grill Asparagus.

DIRECTIONS Grilled Asparagus

  1. Preheat grill for high heat.
  2. Trim the bottom of the asparagus at a 45 degree angle
  3. A good cleaning and soaking in water for at least 15 minutes brings back life to droopy asparagus
  4. Pat dry and lightly coat the asparagus spears with olive oil.
  5. Season to taste with sea salt, regular salt or garlic salt and pepper to taste.
  6. Grill over high heat for 2 to 3 minutes, or to desired tenderness.

Remove and Serve Asparagus with sauce and cheese if desired.  

We are 100% sure that almost anyone can tell you have to grill Asparagus.  We think the nuances are the key to ensuring tasty Asparagus every time.  Some people blanch their asparagus while others steam in preparation for the grill.  We like to oil things up to ensure that nothing sticks and also to get those awesome grill marks that everyone talks about.  One of the best recipes I enjoy is really simple and produces and amazing result. 

The Asparagus is washed and trimmed to remove the bottom sections.  The trick to removing those section is to hold one stalk firmly in your hand.  With your other hand begin bending the bottom of the stalk until you hear the snap of the asparagus.  The snap is at the clean break where the harsh, not very tasty section of the stalk resides and the green tasty portion begins. Once that done I like to soak my asparagus in water for at least 20 minutes.  The water will restore some life back into the asparagus making the stalks more rigid which is a good thing.  Remove the stalks afterward and drain off any water.  Now mix together Lemon Juice and Olive Oil.  Once done coat the stalks with mixture.  Add sprinkles of Kosher, Sea Salt or Garlic Salt.  For my preference I'll be using Garlic Salt.  And last but not least take at least a 1/4 cup of shaved or shredded Parmesan Cheese and cover the stalks ensure that practically every one has the cheese coating.  Now go to the grill.  But make sure the section that you'll be grilling on is basically medium high.  Allow the stalks to cook until they are tender.  You can take a sharp knife and poke the bottoms of the Asparagus to determine if they are tender enough for you liking. Once done remove let rest a couple of minutes and serve.

 


This product was added to our catalog on Thursday 21 September, 2017.

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