Growing up I never ate asparagus - Mom didn't like it so she never made it for the family. I had it a few times in college and liked it alright, but then Aaron made it for my birthday dinner, and I was hooked. Even Mom liked it!
2 bunches of asparagus
1 bottle of Italian dressing
tbsp lemon juice (he never measured)
salt and pepper to taste
To figure out what part of the asparagus is good (since the ends can be very tough), grab each end and gently bend until it snaps. The top part is good, and toss the rest.
Take the asparagus and place in a large (gallon size) ziplock bag. Pour in the Italian dressing, and a squeeze of lemon juice, and a bit of salt and pepper. Close the bag, shake it all up, and then refrigerate for at least an hour (for best results leave overnight). Preheat your barbecue to high heat. Place asparagus on the grill for 2-3 minutes, turning often. There should be slight grill marks, but nothing too dark. Remove from grill and serve. (This does work on the stove as well, but nothing beats the taste off the barbecue.)
1 comment:
It's also really good in the pan sauteed in olive oil with garlic and onion powder. Yum. I love asparagus. I'll have to try this way, too.
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