Vegetables & Sides |
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Grilled Asparagus II - 2005
Recipe courtesy of Sherry Nohl
INGREDIENTS
PREPARATION
Clean and trim fresh asparagus. Blanch in boiling water for 90 seconds (no more). Cool immediately in ice water. When cool, blot asparagus with paper towels. Toss with olive oil and kosher salt until covered.
Place on hot grill, as close to the coals as possible. Cook, turning once, until slightly browned and blistered. The cooking time will depend on how close they grill is to the coals.
These are good served warm, right off of the grill, or chilled, as an appetizer.
- Asparagus
- Olive oil
- Kosher salt
PREPARATION
Clean and trim fresh asparagus. Blanch in boiling water for 90 seconds (no more). Cool immediately in ice water. When cool, blot asparagus with paper towels. Toss with olive oil and kosher salt until covered.
Place on hot grill, as close to the coals as possible. Cook, turning once, until slightly browned and blistered. The cooking time will depend on how close they grill is to the coals.
These are good served warm, right off of the grill, or chilled, as an appetizer.