Asparagus can be green, purple or white, but all delicious. White is preferred in Europe, and is really just green asparagus that has been deprived of sunlight. It tastes a bit more like artichoke hearts. Here is another wonderful way to prepare it that would be perfect for an Easter dinner. When Brittany was in high school she found this recipe in a magazine and suggested that I give it a try. I remember that clearly because it was the first time a child of mine had ever requested a vegetable.
1/3 cup olive oil (plus extra for grilling)
1 clove garlic, minced
2 Tbs fresh grated ginger
Zest of 1 orange
1 Tbs. rice wine vinegar
1/2 tsp. sugar
24 thick asparagus
salt and pepper
Preheat grill or broiler to medium heat. Whisk together oil, garlic, zest, vinegar and sugar; allow to sit unrefrigerated. Break off the woody bottom stalks and peel the asparagus; secure 4 groups of 6 on metal grilling skewers; brush with oil and season with salt and pepper. Grill 3-4 minutes on each side, until brown and fragrant. Slide off skewers onto a platter and spoon sauce on the top. Delicious with grilled fish. Serves 4
Note: I almost always simplify this by roasting the asparagus on a sheet pan in the oven until tender for about 12 minutes at 400 degrees. The bigger the spears the longer they will take to cook and the more grilled or roasted flavor they will have. Be careful not to over cook – there is a Roman expression that says “Do that in less time than it takes to cook asparagus!” This picture is of about 80 spears that was my contribution to an Easter buffet, and served room temperature.
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