Grilled Asparagus

Excellent, but not easy to construct. We had such a battle in preparation, that i forgot to take pictures. I started with wooden skewers, and found that building a flat group of asparagus spears was very tricky, unless you were willing to settle for a single skewer per group. We ended up with metal skewers, one skewer pinnig down a group of 6-10 spears on their thickest end.  Worked ok, but wanted skillfull ‘turning up-side-down’ on bbq..

In any case, the taste is excellent, delivery technique needs improvement. I would likely just settle for placing loose asparagus directly on the grill and then rolling them when needed .. Will keep notes and update records.

  •  fresh asparagus, trimmed (tough ends cut off) – i started with almost 1kg
  • 150ml balsamic vinegar
  • 100ml fresh lemon juice
  • 50ml olive oil
  • 50ml low sodium soy sauce
  • Pinch of black pepper
  • Chopped mint to taste (option)
  1.  Immerse some wooden kebab sticks in water to soak – if using
  2. Combine all spices and asparagus in a large zip-top plastic bag.
  3. Seal and marinate (room temp) for 30 minutes or more.
  4. Remove asparagus from bag, and discard marinade.

If you choose the skewer technique,

    1. Thread a few spears of asparagus on a skewer, try to addd a second skewer to construct a flat group.
    2. Produce as flat packages with all asparagus you have to cook.

Otherwise, come directly here

  1. Heat the grill.
  2. Place asparagus on grill rack or grill pan.
  3. Grill at medium to medium-high temperature for 3-5 minutes on each side or until asparagus is done.
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