THIS IS A VERY SIMPLE RECIPE THAT WILL BE A HIT AT ANY DINNER PARTY.
- 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
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.
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Source: SOUTH SIDE SOCIAL CLUB COOKBOOK
Submitted By: VINCENZO PAOLINO
GRILLED ASPARAGUS ASPARAGI Griglia