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Started By
Message
Grilled asparagus
Posted on 6/15/12 at 9:45 pm
Posted on 6/15/12 at 9:45 pm
Any advice? Time temp seasoning
This post was edited on 6/15/12 at 9:48 pm
3
Posted on 6/15/12 at 9:47 pm to PANTHER
I couldn't agree more.
Posted on 6/15/12 at 9:51 pm to Degas
quote:
I couldn't agree more.
Posted on 6/15/12 at 9:53 pm to PANTHER
Olive oil and black pepper. Use a basket so they don't fall thru the grates.
Posted on 6/15/12 at 9:54 pm to Kim Jong Ir
What he said
Posted on 6/15/12 at 9:54 pm to Kim Jong Ir
quote:
Olive oil and black pepper. Use a basket so they don't fall thru the grates.
This but I prefer sea salt to pepper.
Posted on 6/15/12 at 9:54 pm to El Josey Wales
Snap off the woody ends, if thick I peel the skin a bit, wrap in prosciutto and let cook over low heat about ten minutes. I like mine a bit more cooked than most, just past the crunch stage.
Posted on 6/15/12 at 10:01 pm to Kim Jong Ir
No need for a basket, just don't be that guy that places them on the grill parallel to the way the grates run.
Wrap three or so in a strip of bacon, securing them with soaked toothpicks and spiral up like a candy cane. Grill until the bacon is the way you like it.
Wrap three or so in a strip of bacon, securing them with soaked toothpicks and spiral up like a candy cane. Grill until the bacon is the way you like it.
Posted on 6/15/12 at 11:27 pm to PANTHER
I like olive oil and a sprinkle of tony's
Posted on 6/16/12 at 8:11 am to Martini
Oil, salt, pepper. There should be no discussion 
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