Grilled Asparagus

 

It's spring and I hate asparagus. Not even sure if that's how you spell asparagus. However Mr. Chef really likes the stuff and the kids like it or will at least eat it. I think it's just ... not good. As luck would have it, there is a patch of asparagus growing right next to our rhubarb habitat - another (is it a veggie?) thing I don't like. Bleck. So why am I talking about asparagus if I don't eat it? Well - I invited some friends over for a dinner party on the Friday of May 2-4. Being such a great hostess I kindly volunteered Mr. Chef to do all the cooking and he got me back by cooking a fantastic supper filled with foods I don't eat. Including Grilled Asparagus. One of our guests is also a chef and he just "loved how the texture changed so beautifully with the grilling". I'll take his word for it. It's still not my thing. At least we had filet mignon and beer - two things I will eat.

Grilled Asparagus 

serves 4 

about 15 to 20 minutes 

1 bunch asparagus (about a pound or so) 

2 Tbsp olive oil 

1/2 Tbsp Kosher salt (a coarse salt really does make the difference) 

1 tsp to 1 Tbsp garlic powder 

few cracks black pepper 

Wash and trim the asparagus. Drizzle with the olive oil - you may need a little more or less depending on how big your bunch of asparagus is. There should be enough to be seen, but not enough to swim in (if you were an asparagus, that is). Sprinkle generously with the salt and garlic powder. I've put a range for the garlic powder because it depends on how 'garlicky' you like your food - I know Mr. Chef used a LOT of garlic powder. The reason for the garlic powder and not real garlic is - I think - because real garlic will burn before the asparagus cooks. Mr.Chef didn't actually answer my question when I asked. If you can stomach it, you can try a little nibble of the raw asparagus to check your seasonings. Oh right - the grilling part. Heat your grill to medium high. Place the asparagus across the bars of the grill, and grill with the lid up for about 10 minutes, until the asparagus is bright green and tender but still has a little bite to it. Adjust seasonings if you need to. Enjoy! (Bleck)

Comments

[Deborah Dowd]

Don't feel bad- I love asparagus but every time I cook it my daughter says it makes her gag. I've never been a rhubarb aficionado, but my stepdad used to love rhubarb pie (he also used to chug buttermilk from the carton!)

[Megan]

Yes - my husband loves both rhubarb and asparagus, and I gag whenever he cooks either one.

He can't stop talking about his rhubarb pie that he made the other day - I can't imagine there *IS* a good rhubarb pie out there.

Thanks for visiting!
Megan