How is it that after an amazing weekend you need another weekend to recover? It's been so great but my exhaustion level is through the roof. Can't we just have 4 days weekends every weekend? I always say that more time during the day would be nice, but perhaps I just need to get better at time management - work, blog, social life, chores. It is all doable, it is just a matter of how and when I make time to do said things.
Grilling during the summer, throughout the entire year for that matter, is an absolute must. In my opinion, there is nothing better than enjoying a steak or fresh vegetables cooked over the grill. In the summer, it just so happens that we are able to make an event out of it, inviting friends over for some beer and conversation. One of my favorite vegetables on the grill is asparagus.
There are a number of ways to cook asparagus - roasting, sautéing, blanching, boiling. But I've found grilling gives the vegetable just a hint of a charred flavor without sacrificing that flavors of the asparagus. I use a grill topper, seen in the picture above, to help prevent the asparagus from falling through the grates.
What's your take on grilled vegetables? Any favorites?
bunch of asparagus olive oil sea salt freshly ground black pepper
- Place asparagus in gallon sized bag and coat with olive oil, sea salt and ground pepper. Allow asparagus to sit for 20 minutes.
- Spread asparagus on grill topper over high heat. Cook for 6-8 minutes, flipping once or twice during this time, or until desired tenderness is achieved. Asparagus will start browning in some spots but should not be allowed to fully char.
- Removed from grill and serve.