Friday, April 19, 2013

Barbecued Asparagus

OK, this is kind of a cop-out "recipe", but this idea turned out way better than I expected.  The asparagus actually picked up the smoky barbecued flavor.  Can't say enough good things about choosing to get a basic charcoal grill over a gas one.

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

And almost totally unrelated to cooking, I got the workbench in the garage cleaned and organized!  I say almost because I found a kebab skewer and the missing steak knife.  What?!

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