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#16787
06/19/2012 08:42 AM
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We're going camping this weekend and want to do asparagus on the grill. Any suggestions? Please! Thanks.
Laura >^..^<
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Personally I'd keep it simple, snap off the tough ends, coat them with a little olive oil, salt, pepper if you like. Once on the grill turn the spears every few minutes so the cook and brown evenly, they should be fork tender in about 7-10 minutes tops. Yum, food always tastes better when camping <img src="http://www.traveltalkonline.com/forums/images/graemlins/Joy.gif" alt="" />
**************************
Alison
Life is short, dance often.
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I love grilled asparagus. The only thing I might add to the Bow Rider's suggestion is a little lemon zest after it comes off the grill.
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Toss with Olive oil, balsamic, ground pepper & fresh basil. Grill until desired doneness.
Yummy!
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Not a grill recipe for asparagus but a fabulous appetizer...
Crunchy Asparagus wrapped in Prosciutto & Herb Cheese
INGREDIENTS
2 cups garlic and herb cheese spread (Rondele' Herb & Garlic Spread works well)
Zest of 1 lemon
1/2 bunch chives, finely chopped
24 slices of Prosciutto di Parma or Serrano ham—ask the butcher to slice it thick, almost as thick as bacon.
24 stalks of asparagus (do not use pencil asparagus. It should be approximately 1/2" thick)
Spread the cheese on top of the prosciutto and top with lemon zest and chopped chives. Place the asparagus in the middle and roll on an angle.
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I do that with prosciutto and cream cheese no chives.
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You might want to do an asparagus "raft" so the individual spears don't fall out of the grill. Sorry, I don't know how to make the pic smaller. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Blush.gif" alt="" /> ![[Linked Image]](http://i1177.photobucket.com/albums/x348/aljoba/asparagus.jpg)
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Thanks everyone. The "rafts" look like exactly what I'm looking for. I'm going for simple; olive oil, S&P and a squeeze of lemon right off the grill. Yum...
Laura >^..^<
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Kimmers, do you cook the asparagus beforehand?
Laura >^..^<
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I do the same but I do blanch then first for a few minutes and I also cook Brussel Sprouts the same way cut in half and blanch first... <img src="http://www.traveltalkonline.com/forums/images/graemlins/hungry.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/hungry.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/hungry.gif" alt="" />
Life's journey is not to arrive at the grave safely in a well
preserved body but rather to skid in sideways, totally worn
out, shouting, "...Holy Chit...What a Ride!"
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[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color]
"Only Sailors Get Blown Offshore" <*}}}><{
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sandypants said:
Kimmers, do you cook the asparagus beforehand? Nope. The asparagus is raw which makes them crunchy. Super simple recipe and everyone seems to love it. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />
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We use a raspberry/walnut vinaigrette as a quick marinade, then throw on the grill. Wonderful!
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My wife does a nice summer asparagus recipe, but it's not grilled.
Blanch asparagus in boiling water & let them cool.
Butter up a slice of prosciutto ham with some herb-flavored Boursin cheese spread & sprinkle with lemon-pepper.
Wrap the prosciutto around the asparagus, cheese-side towards the asparagus.
Chill and serve.
Ok to make 1-2 days in advance.
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Twanger said:
My wife does a nice summer asparagus recipe, but it's not grilled.
Blanch asparagus in boiling water & let them cool.
Butter up a slice of prosciutto ham with some herb-flavored Boursin cheese spread & sprinkle with lemon-pepper.
Wrap the prosciutto around the asparagus, cheese-side towards the asparagus.
Chill and serve.
Ok to make 1-2 days in advance. That sounds sooooooooo good! I will have to try it!
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I have served this many times and it is always a hit. Very easy and always tastes delicious.
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