Facebook page. Well, do what you've got to do, but before you exercise that itchy trigger finger, try grilling some asparagus. I'm betting if you've never done it before, you'll be surprised at how incredible it is. If I'm wrong, go ahead and hit the button (that's right, you don't want to play poker with me).
asparagus (washed, dried and tough ends snapped off)
extra virgin olive oil
1. Preheat grill to medium-high. Drizzle a little olive oil over the asparagus (just enough to coat the spears). Toss until all the spears are coated and sprinkle with salt to taste. Spread asparagus out on a grill pan (or if you don't have one, you can place them directly on the grate (just make sure you do it crosswise, so they don't fall in).
2. Grill for about 5 minutes, then turn the asparagus. Grill for another 5-10 minutes or until asparagus is brown in spots and easily pierced with a fork.
|a closer look|
- look for firm, brightly colored stalks with closed tips
- smaller spears are more delicate and tender
- thicker spears have a more robust flavor and meatier texture
- should be used within a day or two of purchase if possible
- store in the refrigerator, standing upright in cold water
- rinse and break off the tough ends before cooking.