Roasted Asparagus is delicious and so easy to do on the grill. A little olive or rosemary oil, some garlic and pepper, and that's it. Right now it is so plentiful in the stores , that I make it on grill several times a week. I do have 12 plants in my garden, but I treat them like grape tomatoes. When they get to be about 10" tall, I just snap them off and eat them while I'm working in the yard.
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We've all heard the old tale that said get the thin stalks because they were more tender, but that really isn't true. I've started peeling the bottom 3-4" of each asparagus stalk before it's cooked and WOW, what a difference. I only cut off less than an inch from the bottom of the stalk, and then peel above that. It is so tender. I use to bend the stalk and let it break wherever it wanted, and that sometimes took up to 3 inches off the end. I know you must recall the times you've been eating the end of the asparagus, it just doesn't want to break down, and you feel like you are chewing on a straw. Try this technique just once, and if you're not pleased, then don't do it again. Yes it is a little time consuming, but well worth the effort. | | |
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