yumsparagus

In honor of Independence Day, let's talk about grilling! My carnivorous husband could tell you all about appropriate temperatures and doneness of meat, but I want to explore grilled veggies. Of course, I could eat almost any grilled vegetable. I am especially fond of squash and vidalia or purple onions. Grilled potatoes in a foil packet with yummy goodness are also a hit.

Let's take a moment, though, to praise Jesus for grilled asparagus. Can I get an Amen?

Pictured here is one of our favorite small appliances, the Griddler. There's a flat side for basically just pancakes. The other side creates some fab grill lines and, let's be honest, that makes everything taste better. The other beautiful part about the Griddler is that it works as a panini press. You know we've done some damage with artisan bread and cheese on this sucker.

But, I digress...

Yumsparagus
1. Pick out a lovely bundle of fresh, organic asparagus, and wash it.
2. As you pick up each shoot, gently bend it. Toward the end, there will be a natural snap. That's where you break it. ;-)
3. Place your rinsed shoots on paper towels and dab dry.
4. Toss your asparagus in just a drizzle of EVOO and sprinkle with garlic salt and black pepper.
5. Grill them bad boys until they are tender, but still crisp, and just starting to brown.
6. Eat them immediately. They are delicious. Spread the word.

Happy grilling and have a safe Fourth!

Be well,
M