Last weekend, we decided to go to a late showing of the new “Avengers” movie with a group of friends, so we met early to enjoy the nice weather and grill for supper.
One of our friends walked in with a big bag of fresh asparagus.
“You can do whatever you want with this,” she said, before heading out to the patio.
It’s pretty obvious my friends know me well when they feel comfortable presenting me with a random ingredient and have full faith that I’ll be able to pull something off with it.
I looked online for a way to grill asparagus, since I figured it would easily pop onto the grill next to our steaks, and I discovered one from the blog “Or whatever you do.” The recipe is by Nicole Johnson and is both easy and perfectly seasoned. You can find it at https://www.orwhateveryoudo.com/2014/08/perfect-grilled-asparagus.html.
I will include grilling instructions as well as oven instructions with this recipe, since I ended up finishing the asparagus in the oven, because we managed to run out of propane about halfway through our cooking adventure (the hazards of the first time firing up the grill for spring, I suppose). I also played with some of the amounts a bit.
- about 1 pound fresh asparagus
- about 1 tablespoon olive oil
- 1 teaspoon garlic salt
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 2 tablespoons butter or margarine
- Preheat the grill to about medium-high heat or preheat your oven to 425 degrees.
- Wash the asparagus and trim off the ends.
- Fold a tray out of aluminum foil with raised sides to house the asparagus (put it on some kind of tray to use to carry to the grill or on a baking sheet if it’s going in the oven).
- Place the asparagus into the tray, spaced just a little apart, and drizzle with olive oil. Use your hands to coat the asparagus in the oil and then sprinkle with the garlic salt, onion powder and pepper and mix around again to evenly distribute the spices.
- Cut the butter into pieces and dot it along the top of the asparagus.
- Place the aluminum tray right on the grill grates or leave it on the baking sheet in the oven and cook for about six to eight minutes for stalks that are pencil-size or smaller or about 10 to 15 minutes for larger stalks.
- Serve immediately. The asparagus won’t stay warm for long.
We had a fantastic dinner, despite having to finish both our steaks and asparagus back in the house. At least our patio table was ready to hold our plates as we enjoyed one another’s company before our late-night movie.
Once the propane tank is full again, I’m planning on giving this recipe another try. I’m excited to fire up the grill, pull out my shorts and finally enjoy summer.
This piece first appeared in print on May 3, 2018.
Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.