Similar to your Roasted, but whole asparagus cooked out on the barbeque: -Skewer cleaned, trimmed spears about an inch from the bottom, several to a skewer, leaving at least a half-inch on either side of the skewer -Line up the asparagus, and using one hand to hold them flat; -CAREFULLY stab each spear with a second skewer, about half-way between the bottom skewer, and the tops of the asparagus (don't stab yourself, it hurts) -Brush the picket fences liberally on each side with the olive oil of your choice, and season lightly (I just used salt, pepper, and Montreal Steak seasoning) -Hand off the laden cookie-sheet to the barbequer of your choice with these instructions: "A few minutes on each side, but don't cook them too long, just until they're all bright green and yummy-looking." -Wait for the usual holler of, "Is this what you meant?!" to check for doneness. The tips should be partially caramelized, and the stalk still a bit crisp. -Season again, if necessary (I found it benefitted from some coarse-ground salt) Can be served by the skewer, picket-fence style, or de-skewered with tongs buffet style. Now, since this has been on a barbeque, you have permission to eat with your hands, but you could use a knife and fork, if you really think it's necessary :P
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timeasmymeasure
Grilled Asparagus!! lol
Date: 2008-05-27 02:22 am (UTC)-Skewer cleaned, trimmed spears about an inch from the bottom, several to a skewer, leaving at least a half-inch on either side of the skewer
-Line up the asparagus, and using one hand to hold them flat;
-CAREFULLY stab each spear with a second skewer, about half-way between the bottom skewer, and the tops of the asparagus (don't stab yourself, it hurts)
-Brush the picket fences liberally on each side with the olive oil of your choice, and season lightly (I just used salt, pepper, and Montreal Steak seasoning)
-Hand off the laden cookie-sheet to the barbequer of your choice with these instructions: "A few minutes on each side, but don't cook them too long, just until they're all bright green and yummy-looking."
-Wait for the usual holler of, "Is this what you meant?!" to check for doneness. The tips should be partially caramelized, and the stalk still a bit crisp.
-Season again, if necessary (I found it benefitted from some coarse-ground salt)
Can be served by the skewer, picket-fence style, or de-skewered with tongs buffet style.
Now, since this has been on a barbeque, you have permission to eat with your hands, but you could use a knife and fork, if you really think it's necessary :P