Redux: Asparagus on the Grill

The asparagus in our Arizona grocery stores is still coming from Mexico, but in a month or so, we’ll have asparagus from California and our own local farms, too.

My favorite preparation is grilled asparagus, so I thought I’d revisit this post I did last April on how to grill asparagus. Because it’s really simple to do, and because while it’s only the beginning of March, it’s never too early to start thinking about Spring.

https://penandfork.wordpress.com/2009/04/13/grilled-asparagus/

What’s your favorite asparagus recipe?

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2 Comments

Filed under Recipes

2 responses to “Redux: Asparagus on the Grill

  1. Much to my surprise, asparagus was one of the first vegetables my non-green-eating children embraced. I coat the spears with good olive oil, salt and pepper, roast them at about 425 degrees and sprinkle with parmesan reggiano at the end so it melts and browns a bit. Or wrap bundles of them in good prosciutto (not often, given the price!) and roast till brown and crispy. Can you say candy?

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