This is my new favourite - I have also injected the marinade into the meat if it is a really tough cut, and have boiled the leftover marinade & blended it to use as a dipping sauce for Beef on a Weck.

Bourbon Marinade

2 cloves garlic, minced
1 onion, finely chopped
1/3 cup (75 mL) bourbon or rye whisky
2 tbsp (25 mL) vegetable oil
2 tbsp (25 mL) balsamic vinegar
1 tbsp (15 mL) Dijon mustard
1 tsp (5 mL) coarsely ground pepper
1/2 tsp (2 mL) salt

Mix everything together and throw in a baggie with the meat and turn every couple of hours. Marinate a roast for 12 to 24 hours, less for steaks.

When I grill asparagus, I toss the stalks in Olive oil, balsamic & fresh chopped basil and toss it straight on the grill on low and move them around for about 5 minutes (we do not like our veggies soggy!).