Jazzed-Up Grilled Asparagus

Photos by Valerie

grilled asparagus

Know all those dyed hardboiled eggs you have sitting in the fridge? Well, come Easter some can go on your table and then grab one or two to take your asparagus to a new level in just a minute. The eggs and asparagus are an egg-cellent (sorry, could not resist) pairing, this tastes delicious. With grilling, you blister the skin of the asparagus, resulting in a great nuttiness while keeping a good crunch. This is a great dish for entertaining because it can be served at room temperature.

Jazzed-Up Grilled Asparagus

 

Serves 4 – 6

 

For this preparation, you always want to find the thickest possible stems with tightest flowers.  If you use the skinny kind, your cooked asparagus will get stringy and limp.A quick tip to figure out where to cut your asparagus is to hold a stem and grab the head or flower tip and the end of the stem then snap it in two by hand. If you do this, rather than cutting it with a knife, the stalk’s woody stems will naturally separate from the part you want to eat.

 

2 bunches of asparagus, woody ends trimmed

 

2-3 tablespoons of Extra Virgin Olive Oil

 

Kosher salt

 

For the garnish:

 

1 hard boiled egg

 

Best quality olive oil

 

Sea salt and cracked pepper

 

Set your two burners on low or simmer and place your grill pan on top of them.  Then, crank up the heat to medium high.  If you turn up your burners to high and then set your grill pan on after, you might end up searing the hair off your arms.

 

Prepare the asparagus spears and place them on a cookie sheet.  Drizzle with a few tablespoons of oil and two healthy pinches of salt.

 

Move the spears around to coat all of the veggies with the olive oil and salt. Once the pan is smoking, transfer your asparagus to the grill pan and cook until the asparagus skins blister, turning with tongs from time to time.  If your pan is hot enough this should only take 3-5 minutes.

 

Arrange asparagus on serving platter and then using a box grater, grate the hardboiled egg evenly over the veggies. Finish with a drizzle of best quality olive oil and serve.

asparagus

2 Comments

  1. Debra says:

    Received the apron today. I absolutely love it. Thank you so much. I will be wearing it tomorrow while entertaining family and friends on Easter. I think ordering the other styles offered is in my future. I am fairly new to your blog and am loving it. Jealous of where you live and hope to learn more about you and your life soon.

    I love winning a give away!

  2. Jacalyn Wiltsey says:

    Asparagus has been used as a vegetable and medicine, owing to its delicate flavour, diuretic properties, and more. It is pictured as an offering on an Egyptian frieze dating to 3000 BC. Still in ancient times, it was known in Syria and in Spain. Greeks and Romans ate it fresh when in season and dried the vegetable for use in winter; Romans would even freeze it high in the Alps, for the Feast of Epicurus. Emperor Augustus reserved the “Asparagus Fleet” for hauling the vegetable, and coined the expression “faster than cooking asparagus” for quick action.;

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