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| These look so much better than mine! Image by Tina Phillips/FreeDigitalPhotos.net |
I bought 2 lbs. of fresh asparagus this weekend to have with some leftover brisket–hmmm…need to post that recipe one day–anyway, it looked kind of sketchy but I got the best two bunches I could at Walmart. I planned on grilling them on my George Foreman grill but knew they would just roll off and there were too many spears, so then I remembered that I bought a stove top grill last year and had not used it but once. Well, here was a perfect opportunity to try it again. It worked perfectly! And OhMyGosh…that asparagus was awesome. Here is what I did…
Ingredients:
Fresh asparagus spears
Olive Oil
Sea salt
Garlic Salt
1. Wash and trim ends of asparagus stalks.
2. Place in a gallon-size plastic reclosable bag along with about 2 tablespoons of olive oil and a few shakes of garlic salt.
3. Close the bag and “moosh” the asparagus around in the bag and get it well-coated with the oil mixture.
4. Place on a preheated stove top grill and sprinkle with the salt. Grill until the asparagus is just flexible but not mushy. You want it to have a little crunch when you bite into it. You can also just saute the asparagus in a non-stick skillet if you don’t want the grilled effect, but really…grilled is sooooo good…
Source: Original