4.20.2009

Easy Grilled Asparagus


Everyone has a roasted asparagus recipe. But I generally don't roast asparagus. I grill it. In my grill pan. And it's fun.

Mine is super easy - I make asparagus with anything and everything. I mean, we eat it twice a week so it's only natural that I forget about posting it. In fact, I bought a Grill Pan
with this asparagus recipe in mind a few years ago. (And yes, I stopped at the grocery store and hauled the bunch of asparagus into Williams-Sonoma with me to make sure it would fit into the pan. Ha. But you gotta do what you gotta do when making purchases for your kitchen)And yes, I did purchase it in green to match the asparagus. And no, I'm not as color conscious now as I was four years ago. But my new Brita pitcher is green and matches our drinking glasses.

Yeah.... Ok, maybe I still am a little color conscious of what I buy for my kitchen (I really like Martha Stewart's robin's egg blue, but it doesn't match any of the green! Dang!).

In any case:

Grilled Asparagus, McTatty Style + Spice Rub Recipe (follows)

1 bunch asparagus, ends snapped off
1 teaspoon spice rub
Salt & pepper
1 - 2 tbsp olive oil

1. Heat a grill pan to medium-high heat.

2. While it's heating, sprinkle spice rub, salt, pepper and olive oil over the asparagus. Toss to combine, add extra olive oil if the asparagus seems kinda dry. No worries. This isn't rocket science.

3. Toss the asparagus into the grill pan - make sure the ends are all facing the same way (that way you know if you forgot to flip one). You may have to grill the whole bunch in two batches. There will be no steaming on the grill, just grilling.

4. After three minutes, flip 'em over - now the ends should be facing the opposite way.

5. Then after three minutes, take 'em out and have fun munching away! There's nothing like grilled asparagus to munch on while making the rest of dinner, right?

Spice Rub (which like Emeril's but only thrown together with whatever I have on hand!):

1 tbsp paprika (I like sweet and smoked, just depends on what's in the spice rack)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp red pepper flakes, crushed in the palm of your hand
1/2 tsp dried oregano

Mix all together and enjoy. You can put it on chicken before grilling or baking. Sprinkle it over oven baked french fries (or popcorn and top with parmesan cheese).

You could even swap thyme for the oregano (oh - or marjoram!).

Happy grilling season!

2 comments:

Jenn said...

I've noticed a lot of people have been using asparagus lately. But grilled is good and tasty, too. Though, I don't have a grill pan, yet. It's on my things to get list. But I'll definitely try this when I get that pan. Not sure what color min will be. =)

Tangled Noodle said...

I didn't think I was kitchen-color conscious but I do make sure that each subsequent piece of enameled cast iron that I buy has to be in the flame-orange color. I recently made a poached asparagus dish but am always on the lookout to any new preparation besides ye olde sauteeing. This sounds great!