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Thread: Grilled Asparagus

  1. #21
    TVWBB Wizard Bruce's Avatar
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    Sandee, can you please describe the process for removing the woody part of the stem. Seems like when i just cut off the tips, I wind up with several that are still tough and woody on the ends.
    Grills and guns are a lot alike. While one would usually suffice and you can only use one a time, each grill/gun is better in certain situations.

  2. #22
    TVWBB Guru LMichaels's Avatar
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    Yup, love me some grilled asparagus! I don't bother to par cook. Just toss with a little oil, grill until crisp tender, take off dress with a little more EVOO, some garlic (either blended with the EVOO in the food processor) or some good quality granulated garlic and a little coarse sea salt. Simple.
    Then later at night (depending on how much of the gassy little buggers I ate) I can give the wife a really nice "dutch oven"

  3. #23
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    Bruce,
    I do essentially what you describe, but add some balsamic vinegar to the asparagus after cooking.

    As to the tough stems, my Mom taught me years ago that I should hold each stem of asparagus and move the bottom end towards the top. It will break off and a point that loses the woody stem. I check the asparagus in the store and if the stem bends rather than breaks, the asparagus is not fresh. Ideally the stem breaks about 1 to 2 inches from the bottom.

    Ray
    "queing, teeing, and being in NC"

  4. #24
    TVWBB Wizard Bruce's Avatar
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    Thanks Ray. Sounds logical.
    Grills and guns are a lot alike. While one would usually suffice and you can only use one a time, each grill/gun is better in certain situations.

  5. #25
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    Asparagus also turns out good when grilled in a heavy Weber basket. I cut off the heads and cut the stalks into progressively smaller pieces as I get near the bottom to help with even cooking, and then season them. I like to mix them in with sliced fresh mushrooms as well and grill the whole mess together.

  6. #26
    TVWBB Wizard Bruce's Avatar
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    Oh, now I really like that mushroom idea.
    Grills and guns are a lot alike. While one would usually suffice and you can only use one a time, each grill/gun is better in certain situations.

  7. #27
    TVWBB 1-Star Olympian Rich Dahl's Avatar
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    I'll point Barb to this thread, she's the asparagus griller here and she has a bunch of ways to grill it, all of them are great.. That's what we're having with our ham dinner tonight.
    "Rescuing just one dog won't change the world, but it surely will change the world for that one dog."

  8. #28
    TVWBB Hall of Fame Barb D's Avatar
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    Bruce, here are a couple of recipes I use. I coat the asparagus with EVOO and some Weber's Veggie Grilling seasoning. Then into a C.I.S with some melting butter on the performer and cook till brown in spots and tender. I also do them with salt, pepper, garlic powder and onion powder. Cook till done and then I put some Parmesan shredded cheese on top. You can also wrap them in bacon. Sprinkle a little pepper on them, then wrap a piece of bacon around the spear and secure with a toothpick. Grill uncovered over medium heat for 4-6 minutes on each side or until bacon is crisp.
    Hope this helps Bruce.
    2009 Performer Platinum , 1999 Genesis 1000 LX, Mini Smoker, 2009 E320ng, 18.5 , 1993 Smokey Joe, 2011 Performer Deluxe

  9. #29
    TVWBB Wizard Bruce's Avatar
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    All tasty sounding options
    Grills and guns are a lot alike. While one would usually suffice and you can only use one a time, each grill/gun is better in certain situations.

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