April 29, 2009

Grilled Asparagus

Spring is one of my favorite times of the year for many reasons…smells of cut grass, tulips, warmer days and nights, gardening …but the real reason I enjoy spring is for the taste of fresh asparagus.

I was at our monthly Central Missouri Master Gardening meeting last night and my friend (and former Director of Agriculture) Lowell Mohler was the guest speaker. The topic- “Growing Asparagus.”

Lowell was nice enough to bring me a large bag of freshly cut asparagus from his 2 ½ acre asparagus plot. If you’ve ever eaten fresh asparagus- there’s nothing like it.

Most people think they are eating fresh asparagus in the stores- but they are so mistaken. Most of the asparagus found in grocery stores is at least 1 week old, some 2 weeks old.

Many folks only know one way to cook asparagus- boil it to death. This is totally the wrong technique. Asparagus shouldn’t be cooked very long at all.

At my house we enjoy grilled asparagus- this is my husband’s favorite way to prepare it!

Grilled Asparagus for Two
10 asparagus stems
Salt and pepper to taste
2 T. butter

Wrap in tin foil tightly. Place on indirect heat for 5 minutes a side.


Jessica Peterson Blackburn said...

I love grilled asparagus too, especially fresh. We like to marinate it in a mixture of balsamic vinegar and soy sauce before we throw it on the grill. So good.

Anonymous said...

We love asparagus to. We steam them first, do not cook till tender, then sprinkle olive oil, balsamic vinegar, garlic powder and black pepper. Toss let it rest for few minutes, then put on the grill only till a little toasted.

Charlie said...

You need to update your blog!!! It has been five days!

Lane said...

All these recipes sound wonderful!