Friday, April 19, 2013
In Southern California, there are perhaps 30 days out of the year that you would not want to barbecue. Half of them are because of rain, and the other half because of high winds. There is no such thing as bbq season, just days that you feel like it more than others.
1/2 lb asparagus
2 Tb olive oil
salt and freshly ground pepper to taste
1. Get your grill going and make sure you put on the top for small items or that's in a checked pattern.
2. Cut off tough bottoms of asparagus spears and rinse well. Toss with oil, salt, and pepper.
3. Carefully arrange spears on grill so they don't fall in. Close lid and let cook 10 minutes. Open lid, turn asparagus, and close lid for another 5 minutes. The spears should look slightly charred, but not dry.
4. Serve hot, either by themselves or with a sauce.
Difficulty rating π