GRILLED ASPARAGUS ASPARAGI Griglia

Italian Vegetable

THIS IS A VERY SIMPLE RECIPE THAT WILL BE A HIT AT ANY DINNER PARTY.

Ingredients

  • I Lb. asparagus, the thinner the better. They do range from about a 1/4 inch to an inch.
  • Some good olive oil
  • Some magic
  • And a hot fired grill

Directions

The rule- of-thumb way to prep asparagus is to hold the root end and bend the upper half and where it breaks it breaks. When they're thin and crisp, I just cut about an inch off the bottoms and they're just fine. It's simple, they're too expensive to throw half of it away if it breaks too high. Put some olive oil in a shallow tray like a pizza pan or even a lasagna pan and add the asparagus. Roll well to get them fully coated with oil, lay the flat in another dish and sprinkle with magic and don't be stingy. Set aside and get the grill nice and hot or pre-heat it. Use a pair of tongs to cook with. Lay the asparagus cross wise on the grating so they don't fall through until they score. Keep rolling them so they score a little on both sides. You want to se the score marks but still want them al dente. Give a taste test; they should be a little crisp, flexible but not over cooked and wilting. As the smaller ones cook, place them on a serving dish and when complete serve at once. This will make a great side dish or an appetizer.

When grilled place them on a cookie tray or the used pizza pan, minus the oil, sprinkle with crumbled gorgonzola and place under the broiler just enough to melt the cheese a little.

MAGIC??? Everyone has heard of this but there really is 'no magic'. Many major Chef's use magic for grilling and some even have their own private labeled on your grocers shelf, which I'm sure you've seen. After you read the ingredients, you can be creative with the spices you think will go well with what you are grilling. E.g. fish, pork chicken, veggies, etc.

Start with 1/3 each: sugar, Kosher salt, granulated or powdered garlic; (granulated is better). Now add some pepper and any other spice you have on your spice rack that you like or think would go well with what you are cooking. E.g. nutmeg, onion powder, sage. Thyme, chili powder, whatever. Use generously.


THE ONLY TIME I HAD ASPARAGUS WAS WHEN I WAS YOUNG AND MY MOTHER WOULD PUT IT IN A FRITTATA. I ATE IT BUT NEVER REALLY KNEW WHAT IT WAS AT THAT AGE. AS WE GET OLDER OUR PALATE CHANGES AND WE START EATING FOODS THAT WE WOULDN'T EVEN THINK ABOUT TASTING. WELL FOR ME, ASPARAGUS HAPPENS TO BE ONE OF THEM. ALL I REMEMBER WAS MY IRISH FRIENDS TALKING ABOUT THEIR MOTHERS MAKING ASPARAGUS AND I'D GO UGH TO MYSELF. NOW, NOW I COULD KICK MYSELF IN THE BUTT FOR NOT TRYING IT SOONER, OH WELL. THERE ARE A NUMBER OF KINDS OF ASPARAGUS SPEARS, ALL OF WHICH ARE THE SHOOTS OF A FERN-LIKE FROND IF LEFT TO MATURE. WILD ASPARAGUS SPEARS ARE THIN, SPINDLY, AND QUITE FLAVORFUL. IN ITALY THEY'RE AVAILABLE IN MARKETS BUT HERE IN THE USA YOU MAY HAVE TO GO OUT INTO THE WOODS AND FIND THEM. HOWEVER, I DO REMEMBER, WHEN LIVING IN THE LA AREA, SEEING THEM GROWING IN THE WET GRASSY GULLIES AT THE HIGHWAY EXITS. I NEVER PICKED THEM BUT THEY WERE SURE GROWING WILD. GREEN ASPARAGUS IS THE MOST COMMON KIND. WHITE ASPARAGUS IS GREEN ASPARAGUS THAT'S DELIBERATELY KEPT IN THE DARK; AS A RESULT WITH NO LIGHT THE SPEARS REMAIN WHITE. ASPARAGUS IS SOLD BY THE BUNCH SO, WHEN BUYING, TRY TO SELECT A BUNCH THAT THE SPEARS ARE ALL ABOUT THE SAME DIAMETER SO THEY WILL COOK EVENLY. THE SPEARS SHOULD BE FIRM AND THE TIPS NOT BENT OR WILTED. AT MOST MARKETS YOU FIND ASPARAGUS STANDING UP STRAIGHT IN WATER TO KEEP THEM FRESH; DO THE SAME IN YOUR REFRIGERATOR TO STORE THEM FOR A FEW DAYS IF NEED BE. NOTE: IF YOU KEEP THEM TOO LONG THEY WILL TASTE LIKE WOOD. I DON'T SHOP FOR ASPARAGUS I JUST WAIT UNTIL I SPOT THEM VERY THIN AND CRISP; WHY NOT GET THE BEST.

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Submitted 9/28/05.
Source: SOUTH SIDE SOCIAL CLUB COOKBOOK
Submitted By: VINCENZO PAOLINO
vin.paolino@verizon.net
GRILLED ASPARAGUS ASPARAGI Griglia