Barbecue Grilled Asparagus Recipe Al Dente

Did you know that asparagus is actually part of the lily family? It has a distinctive taste and it's pretty good for you too with high levels of Folic Acid and is also a source of potassium, vitamins A, B1, B6, & C.

It's not cheap to buy and that's because the harvesting season is for about 6 weeks usually between late spring and early summer, in addition the crop is not harvested for the first 4 or 5 years after planting so that's a lot of money tied up in land that has to be recovered in a few short weeks.

To ensure that it is “al dente” and not woody use this tip to help you prepare the freshest bit of the asparagus tip .

It's best to eat your asparagus within 2 or 3 days or purchase for best results. For best storage results place the asparagus spears in a glass with about 2 inches of water in the bottom and refrigerate.

When you're ready to cook, this barbecue grilled asparagus recipe is all about a short marinade.

Ingredients:-

• 1 bunch of fresh asparagus
• 50ml or 3 tablespoons extra virgin olive oil
• 1 clove peeled crushed garlic
• Salt and freshly ground black pepper

Method:-

Pour the olive oil into a marinade dish with the garlic, salt and pepper and toss in the asparagus. The marinade doesn't actually tenderize, it simply provides a convenient way of adding the flavors so you don't need to leave it for any length of time.

Place the asparagus spears on the barbecue or hotplate over a medium to low heat and cook gently until the stalks are flaccid and slightly wrinkled taking care not to burn. This usually takes between 5 and 8 minutes.

You're looking to ensure that the stem is cooked and the tip still remains firm. A tell tale sign to look for is the changing color of the aspragus - prior to cooking the spear will be a mid green color and when cooked it is a much darker green.

You can further enhance this dish by preparing a hollandaise sauce to dip into. To make this sauce takes little time but note that it does help to have a saucepan with a lip.

Ingredients:-

• 2 eggs
• 2 teaspoons white wine vinegar
• 2 teaspoons lemon juice
• 4oz or 110g unsalted butter
• salt and pepper

Method:-

Pour the vinegar and lemon juice into a saucepan and turn on the heat to bring this upto a bubble.

Whilst the saucepan is heating, crack the eggs into a food processor, season with salt and pepper and blitz for about a minute. With the processor still going, add the lemon juice / vinegar mix in a very slow drizzle.

Turn off the food processor, return the saucepan to the heat and add the unsalted butter. When the butter has melted and started to bubble (take care that it doesn't burn), turn the food processor back on and drizzle in the butter.

You should now have a lovely thick yellow sauce that goes absolutely perfectly with this grilled asparagus recipe. Serve the sauce immediately to minimise the risk that it will split (you don't want to reheat it or boil it).

You can either use the sauce as a dip or present it on each served plate.

See Also:-

Outdoor Tabletop Gas Grills
Grilled Eggplant Recipe
Grilled Zucchini Recipe
Easy Grilled Vegetable Recipes
Vegetarian Barbecue Food
Cuisine A La Plancha
Send Us You Favorite Hotplate Grill Recipe

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