Spring is in full swing and it's a great time for grilling. We all know how tasty grilled meats can be, but what about veggies? Some of them truly taste better grilled. Take asparagus, for example. I like steamed asparagus, but I love grilled asparagus. And I'm crazy for grilled asparagus with garlic. The only problem is getting the garlic to stay on during grilling. My solution to this quandary is to use both fresh garlic and garlic powder.
Tonight, the asparagus shared billing with grilled steak and smashed Yukon Gold potatoes (treated simply with sea salt, a pat of butter, and some fresh parsley). Sorry, no pic of the finished products. We were just too hungry.
Grilled Double Garlic Asparagus
1 bunch asparagus
1 1/2 Tbsp olive oil
1 large garlic clove, minced
1 tsp garlic powder
2 Tbsp fresh tangerine or orange juice
sea salt or kosher salt (to taste)
freshly cracked pepper (to taste)
1) Rinse and pat dry asparagus. Snap or cut the woody stem ends and peel, if desired. (I prefer mine peeled.)
2) In a small bowl, whisk together oil and juice.
3) Place asparagus into a large bowl and pour in oil/juice mixture. Toss gently.
4) Sprinkle on garlic powder, minced garlic, salt, and pepper. Toss again.
5) Let the asparagus sit for 5 - 10 minutes while heating grill to low.
6) Grill asparagus, turning after 2 - 3 minutes. Cook an additional minute or two.