Contributor Jim Dixon isn't afraid to challenge conventional wisdom when it comes to cooking (or, really, anything else) and here he sets the record straight about grilling that loveliest of spring greens, asparagus.
Grilled Asparagus
My friends at Viridian Farms had asparagus at the farmers market Saturday, proof that spring really has arrived. My favorite way to eat it is grilled over a hot fire, charred and smoky. Don’t follow the instructions in every single recipe for grilled asparagus that calls for tossing it in olive oil before grilling. The oil just drips onto the coals, flaring and giving the asparagus the nasty flavor of burnt oil
Just snap the ends of the stalks off, put the dry asparagus right on the grill, and watch it closely while turning with tongs. When it’s brown, slightly charred and a bit limp, take it off the heat, then drizzle on the extra virgin olive oil, sprinkle on the flor de sal, and eat with your fingers.
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3 comments:
This makes all the sense in the world. Thanks for the tip. Beaverton FM opens this weekend. I hope you will visit and check it out.
It's why I love Jim's stuff…always good to have those hints that'll make things turn out fabulously!
Firehouse has an amazing asparagus bruschetta right now...totally luscious...
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