- Prep Time: 3 minutes
- Cook Time: 10 minutes
- Yield: 4 servings
This side dish’s preparation is so simple and easy. It yields deliciously grilled asparagus in no time. Whether you prefer slim or thick asparagus spears, the major factor in selecting the highest quality and sweetest asparagus is choosing stalks with very tight tips.
Contents
When the asparagus is tight and compact, it has been harvested at prime time. If the tips or spear heads are open or beginning to open, they will be bitter.
Don’t scrape the asparagus stocks for grilling. The stocks need their structure to stay intact on the grill.
Ingredients
- 1 pound of asparagus
- 1 gallon-sized freezer or food storage bag
- 2 tablespoons of olive oil
- 1 tablespoon Dijon or coarse German mustard
- juice of one lemon
- 3 turns of a salt mill
- 6 turns of a black pepper mill
- 1 tablespoon brown sugar
- 1 tablespoon dried Greek oregano
Instructions
- Wash and trim the asparagus spears, cutting off the hard, rough ends by at least 2 inches. Their length should now be a little shorter than the width of the freezer bag.
- Place trimmed asparagus and all other ingredients in the freezer or storage bag. Gently rub the bag between your palms to incorporate the marinade ingredients. Let it marinate for 20 minutes.
- Grill on a hot barbecue for 10 minutes. Remove from the grill and dress with lemon juice or Hollandaise sauce.
- Serve with your favorite grilled meats or fish.
