First sign of spring – grilled asparagus!
With much of the nation having unseasonable cold and snow this week – hello Florida? – it seems like I’m rubbing it in to say that most of my local markets were featuring fresh asparagus on special this week.
Sorry.
It’s the early season variety that’s kinda thin but so-so-so very tasty. Especially when it has a little grilling char on it: DEE-LISH-US!
I did the basic cooking method:
1. Snap or cut off the woody ends, rinse under water, dry with a paper towel and spread out on a large sheet pan to air dry thoroughly.
2. Drizzle with pomace olive oil and season with freshly ground sea salt and black pepper then toss and mix by hand.
Asparagus prepped with pomace olive oil, salt and pepper.
3. Use tongs to place ‘cross-wise’ to the direction of the grates (I was using the Big Easy Smoker-Roaster-Grill and the grate system prevents most everything like small bits of meat, veggies and even scallops and shrimp from falling through.) Continue to move about as needed to ensure even cooking.
A single layer of asparagus lined up cross ways to the direction of the grates.
4. When the individual spear begin to char and get just a little limp it’s time remove, one-by-one as they are ready.
Asparagus spears charring on the grill.
Serve and drizzle with a bit of fresh lemon juice or grated lemon rind. Oh man – eat these with your fingers cause they are guh-ood.
What are the first vegetables and fruits to show in your area and have you tried preparing them on the grill??? Leave a comment or send me an email with a picture so I can post them to share with everyone.
Thanks and…
Happy Grilling!
CB, Cajun seasoning is also very good on asparagus. Dee
CB, there are plenty of veggies that can be done on the grill. I have yet to find one that you couldn’t! Most of them only take some olive oil and some salt and pepper.
Yellow summer squash and zucchini can be done with the same method as asparagus. Cut lengthwise or even into 1/4 – 1/2 inch coins.
Green beans can be done also. They come out a little ‘al dente’. If you don’t like them a little crunchy, you can always blanch them first. They have a great taste when they have char with some oil and salt.
Eggplant is also good. See if you can get Japanese eggplant which is a little sweeter. If you use regular eggplant, you can take away some of their bitterness. Slice into 1/2 inch coins, salt and lay on cooling racks for about a 1/2 hour. The salt will draw out some of the bitterness. Rinse that liquid off with cold water, brush on some olive oil and grill away.
I love corn on cob on the grill. Many people like to cook them with the husk on after having them soak in water but I love the char. Peel that husk back, throw them on the grill and baste with butter (and salt and garlic). In NJ, we get Silver Queen which is a white corn that has got to be some of the best corn around. It is so sweet, your hands get sticky just peeling the husks and removing the tassel!
You can do onions and garlic too but you have to be careful. Skewer whole garlic cloves. Slice onions across the grain (to get rings) and skewer to hold them together. Hit them with some salt and olive oil. Grill on medium. If it is too hot, you can put foil between them and the grates. Or set up two zones and move them to the indirect zone. Do everything you can to avoid burning garlic. It is bitter when you do.
Fennel is good grilled. Cut off the tops. Slice and prepare like onions.
I like sweet potatoes on the grill. Either bake them on the grill or slice into 1 inch coins and microwave. Then take them and put them on the grill. The sugar in them will create nice grill marks and put a skin on them. Remove and add some butter and salt. Potatoes don’t have to be cooked entirely on the grill (I know, blasphemy!). You can finish them by searing to pick up a crust and smokey flavor. If you do regular potatoes, I prefer waxy potatoes. Starchy ones tend fall apart for me. Take little red skin potatoes, cut in half and prepare like the sweets.
We’re still digging out from record snow this winter (looking outside where it is snowing right now!). I can’t wait for spring to fire up the grill again. Depending on the shape my Charbroil Commercial is in, I might have to replace it with a Red this year.
OK Johnny – you got me hungry! Let’s see some pictures! You know what they say on the Users Forums? “No pictures – no cook!”
LOL, I hear ya, CB. At the moment, we still got a lot of snow on the ground. Granted you can do winter grilling but I live next to an open field and the wind just blows on through so it is hard to keep heat in a grill during the winter. When it gets warmer out, I promise to do a show and tell.
CB you missed a step there buddy. Sprinkle grated Parmesan Cheese on top about 3 minutes before you take them off. Gives it a whole different flavor. Can’t wait till spring!!!!!!!!!
“GRATE” idea!
OH yeah baby, asparagus has hit here as well, California. Lay bacon indirectly on grill, cook half way. Veggies have been extra virgined, install over direct heat. Move bacon over top of the veggies. Finish with fresh lemon juice, kosher salt and some cayenne. Eat all.
Biggles
Dr. Biggles – I believe you owe us a picture of this! wow!
Dang, I been looking and can’t find anything. Just now it hit me, I suppose there’s a reason why I named my site Meathenge. Gee, maybe I should wait for the rain to clear and do up some stunt bacon and ‘gus. xo
This is embarrassing, I just quickly flipped through 4 years of Meathenge stock photos and can’t find more than a few shots of veggies. I’ve got more and more years at home, I’ll take a gander there too.
I see a Guest Chef appearance in your future!