Grilled Asparagus.... yum!

Grilled asparagus is so easy to make.  Yummy to eat!

This is another one of those easy to prepare dishes that scream "gourmet!"  If your company or family like asparagus, they will love this.  It's also very healthy because you are not losing nutrients in water.  The good stuff is sealed in!  Plus, I eyeball the stuff going into the marinade instead of measuring.  But that comes with practice, and you will be able to do the same.

So, let's make it. 

Wash a handful of asparagus at a time, getting off any loose pieces at the head or areas that have become a bit mushy, and let them drain on a paper towel.  I leave the bands on but moved them to the bottom of the stalks so the bunch can stand up to drain.  While they drain, get out a gallon sized zip bag and place the following ingredients in.  Zip bags are an essential in my kitchen. They make life so much easier.

~1/2 cup good olive oil

~1/4 cup snipped parsley leaves and smaller stems (can be chopped also)

~1 Tbsp  minced garlic (I like the big jar of Gilroy grown garlic that is pre-minced)

~1/2 tsp  salt and pepper (I use only fresh ground and the blend is my fav)

These ingredients are based on two bunches, though it should accommodate more if you add a little bit more oil.  There are three bunches of medium sized asparagus in the picture above.  Small stalks can work, but they can so easily fall through the grill bars.  Large stalks can be use quite easily if you can get them.

This can all be done 2-3 days in advance if you like, however I prefer marinade mine only a few hours before dinner.  Squish all the ingredients together in the bag after it has been tightly sealed, then add the relatively dry asparagus after the bottoms have been snapped off, or you can cut 2-3 inches off.  The ends are just too fibrous to enjoy as much.  Zip the top closed again, getting most of the air out, and work the ingredients around so all sides of each stalk of asparagus is in the marinade.  Let it sit on the counter if you are making it the day of use, otherwise place it in the refrigerator and turn it every 6 hours during the time you are awake.  If you forget, no worry, just get it out the day of use and turn the bag over as often as it's convenient. 

Lay the asparagus across the grill bars as shown, trying to make only one layer.  The heat should be turned to medium-low for this.  Turn every 3 or 4 minutes with flat tongs or a spatula, and only 15 minutes or so is needed on the grill to be cooked to perfection.

And that's it!  They are ready to eat.  If they come off of the grill before dinner is done, just put them in the oven on the lowest setting possible to keep warm.  I will marinade this a day or so ahead of taking it on a camping trip which makes it so easy to have a gourmet meal on the road!  The potatoes can also be done in this fashion.

You ask what kind of wine goes with asparagus, well, not many when it's steamed, but I think a good Zin or Malbec do just fine.  But this is not the core of the meal, so look for a wine that goes with the other items on your menu for the night.