If I did a simple poll I am betting that if asked, 'Did you like asparagus as a kid?' that the majority response would be something dramatic like 'EW!' or 'Make Mikey try it!' - am I right? It was always canned, it was always mush and it was on the list of worsts that included canned peas, overcooked broccoli, cauliflower and Brussels sprouts. The first time I decided to give it a try as an adult when it was being heralded as the next new, big, old thing I was sure it would not live up to the hype (like Kale; still think it's simply awful!). I was wrong. Since being served Grilled Asparagus with Garlic and Parmesan I've not looked back and this dish that made it all happen is still my favorite simple preparation.
When a friend asked if the recipe was on my blog I admit I had never considered including it. Some things seem so simple that I fear readers would revolt if I shared my 'recipe.' On top of the revolution would be the accompany scathing commentary...no wait; I'm lucky, I don't get scathing commentary (and grateful for that!) but you might think it right? :) Still, over the course of the last couple of years I have shared this simple preparation so many times that I couldn't help but include it this week for The Food Network's #SensationalSides category of Asparagus. It's simple but if you haven't tried it, I still think it is also simply the best.
Enjoy...and I'll bet this will be your new favorite way of preparation too!
If you had been in my kitchen yesterday you would have witnessed how I had to 'test' just one more stalk until I had eventually eaten the entire pound. No...I am SO not kidding. I don't even do that with cake!
Grilled Asparagus with Garlic and Parmesan
- 1 whole bunch asparagus (approximately 1 pound)
- 4-6 Tbsp of Olive Oil
- 2 Tbsp of Balsamic Vinegar
- 2-3 garlic cloves
- 1 tsp Kosher or sea salt
- Fresh ground pepper
- Snap ends off of stalk end without tender leaves. Rinse, drain and pat asparagus dry. Put into dish you can cover with lid. Drizzle oil and balsamic over vegetables, add garlic and salt and pepper. Cover and shake to insure all of the stalks are covered with the marinade and let sit for 15 minutes.
- Preheat grill on high for 5 minutes and grill stalks for 4-6 minutes; flipping once. I typically use young thin stalks so 4 minutes is plenty but if you get thicker ones, adjust cooking time accordingly. They should be crunchy and bright green; do not cook until they turn a dull green; they're overdone at that point.
This weeks theme for The Food Network's #SensationalSides is Asparagus. When I'm reminded of how I use to turn my nose up it as a kid I have to laugh; I want to try each and every one of these delicious dishes.
Be sure to visit my friends and find new and exciting ways to up your asparagus game too!
