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May 1999 Issue
The Season's Fare
by Philip R. Gantt
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Grilled Asparagus

Asparagus has come to be one of my favorite vegetables. And, at this time of year when the price is reasonable, it is served in my home frequently and in a variety of ways. This recipe was prompted by one similar that I read in a Sunset Magazine. Liking garlic so much, I altered their recipe to one of my own. I tried this at a recent barbeque, and the results were simply outstanding. I think you will like it too!
  • 16 spears large fresh asparagus
  • ΒΌ cup olive oil (you may substitute melted butter)
  • 4 cloves fresh garlic, crushed and chopped
Pour the olive oil in a small bowl and add the garlic. Allow to sit for about 2 hours before using so that the garlic flavor permeates the oil. Alternately, you can blend the garlic and olive oil in a food processor or blender. Snap off the tough ends of the spears by bending the spears by the ends. Rub the tips of the spears with the garlic oil before grilling.

When your fire is ready for grilling, place the spears on the grill and turn every 2 minutes until they are fully cooked. I found that the flavor is better if you allow them to blacken slightly before turning. Similar to a steak, I think adding that charbroiled flavor to the asparagus brings out the flavor. This is a great idea for a vegetarian barbeque.

  • Yields: 4 servings
  • Preparation Time: 25 minutes
 
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