Preparation:
This uniformly gets raves:
- -- get 1-2 pound fresh asparagus, throw in sink and cover w/cold water, rinse, snap off stems;
- -- squeeze half a lemon into a big glass baking pan, then whisk in an equal volume of good-quality olive oil;
- -- dump asparagus in pan and coat well with oil/lemon juice mixture. Coarsely grind some fresh black pepper over the stalks, turning them as you go for even coverage.
- -- grill over hot coals, turning frequently. Assay for doneness by periodic sampling :) This is virtually guaranteed to be the best asparagus you'll ever eat. Even my veg-o-phobic wife cleans her plat |
