Ingredients
- Asparagus; cider vinegar; powdered Cayenne pepper; olive oil
Directions
The first step is to blanch the asparagus and start them marinating. I've found an hour or two ahead of need is correct. Marinating the stalks too long will leave them fibrous and unpalatable.
You will need two flat-bottomed cooking utensils large enogh to hold the trimmed asparagus flat: One will be used on the stove top; a wide flat frypan does nicely. The other will not be subject to heat.
Pour sufficient cider vinegar into the flat-bottomed dish or pan not being used on the stove top that will cover the asparagus -- but do not yet add the asparagus! Sprinkle the vinegar with cayenne pepper. Set aside.
Boil water in the other pan large, again using enough water to cover six or so stalks at a time. Blanch the asparagus, about 20 seconds, in batches that will allow yopu to remove them quickly. The time may vary a bit; when the stalks are a vivid green, they are ready. Transfer them from the boiling water to the cider marinating pan.
Add more vinegar if needed to cover the asparagus. Leave the stalks in the marinade for an hour or two.
Cooking is simple. Remove the asaragus from the marinade and dry. The asparagus can either be grilled, or sauteed at fairly high heat in the pan used to blanch them. Coating them with a touch of olive oil will ensure they blacken a bit nicely. Be sure to keep rolling them during the cooking.
Strips of pickled pimento laid across the stalks are a nice serving touch.
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Submitted 9/20/08.
Source: Hob Nob Cafe, Union Club, Missoula, MT
Submitted By: Gary Marquart
gary@labdata.com
Grilled marinated asaparagus