Sunday, August 1, 2010

Grilled/Roasted Asparagus

Asparagus is available year round, but during spring is when they are at their peak. These long stalks pack so much within them. They are low in calories and are considered a detoxing and anti-aging vegetable (*preserving your sexy*). They also provide calcium, folic acid, Vitamins A, B, C, and specifically B9 (which helps prevent birth defects). Granted they give your urine a strong odor, but that just lets you know your body is still working and its doing its digestive thing, which is great news.

Grilled Asparagus
1 pound of Asparagus, trimmed
2 Garlic Cloves sliced 
1/2 Shallot *optional
1/2 tsp. Himalayan pink salt or sea salt
1 tsp. Black pepper
2 Tbsp. Extra Virgin Olive Oil

I always rinse the stalks in water to get rid of anything that may be lurking from the farm or grocery store, and then pat them dry with a towel. Once dry and ready to go, place in the bottom of a shallow pan. Lay them out evenly trying to avoid overlapping. Drizzle the oil over them liberally and make sure they are coated. Don't be afraid to get your hands in there. Sprinkle on the salt, pepper, garlic, and shallot. Move the asparagus around and make sure everything is spread out evenly. Place on the grill or in grill pan, and remove when the stalks are tender and slightly charred with grill marks, about 6 minutes.
If roasting the asparagus: 400 degree oven for about 8-14 min until tender but still crisp.

Enjoy as a side dish or a snack!!


Anonymous said...

hey - i would recommend not roasting longer than 8-10 minutes. overcooked asparagus are gross, in my opinion.

* Ebony * said...

HI there! I completely agree overcooked asparagus is never a good idea. They should be tender but crisp. In my recipe I mistakenly set the roasting time for 2 pounds of asparagus as opposed to one. Thanks for catching that (it is foxed now!) I know other recipe users will appreciate that!