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Old 06-21-2000, 09:44 AM   #1  
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Ynaught's Avatar
Join Date: Mar 2000
Location: Ridgeville, SC USA
Posts: 38


This came from Gourmet Magazine and I can't to try it.

Asparagus is a star of the season, as a side dish to any main course chicken, fish, pork, beef, or lamb or as a salad topped with a squeeze of lemon juice.

Active time: 15 min Start to finish: 30 min

1 1/2 lb medium asparagus (24), trimmed
2 tablespoons extra-virgin olive oil
Kosher salt

Special equipment: 8 (6-inch) wooden skewers, soaked in warm water 10 minutes

Prepare grill.

Divide asparagus into 4 bunches. Align each bunch in a flat row and thread 2 skewers crosswise through each bunch. Brush asparagus with oil and season with kosher salt.

Grill asparagus on an oiled rack set 5 to 6 inches over glowing coals until tender, 3 to 5 minutes on each side.

Cooks' notes:
The parallel skewers make it easier to turn the asparagus.

If outdoor grilling isn't an option, asparagus may also be grilled in a well-seasoned ridged grill pan over moderately high heat.

Additional comments from people who have tried this recipe suggest:

I make my asparagus with the addition of roasted the event I'm not grilling I simply mix the olive oil with the roasted garlic puree and put them in a dish in the toaster oven or regular oven....very addicting

I added lemon juice to the asparagus afterwards and it was cooked just right and very good! This is a keeper!

I parboiled the asparagus for 1 minute and dunked them in ice water for 2 - 3 minutes, and grilled it a little less time. I have some long baskets that allowed me to grill without having to do the skewers. It was simple, natural and very good.

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