One of the best things about Spring is the pencil-thin asparagus readily available. I love asparagus grilled, but it is difficult to do because of its shape--and the very thin stalks make it even harder to keep from falling through the grill or grill pans. Here's a very quick and easy way to cook delicious young asparagus---and clean up is a snap.
Serves 2-3 people that really like asaparagus!
1 pound fresh asparagus- the thinner the better
1/4-1/3 cup extra virgin olive oil
1 tsp garlic powder
salt and pepper
Preheat oven to 425 degrees. Line a cookie sheet with aluminum foil. Cut asparagus spears at natural breaking point and discard bottom part of stem.
Place tips in a gallon size zip lock bag. Add olive oil, garlic powder, salt and pepper to taste. Using a zip lock is so much easier than trying to do this in a bowl. Zip up bag and as my grandmother used to say, "moosh-el" it all up--coating the asparagus with oil and the spices.
Dump asparagus on to the foil lined cookie sheet--letting oil drip out, too. Arrange in a single layer and put in oven for 12-13 minutes. Sprinkle with grey salt before serving or with lemon zest. This is delicious!
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