Ingredients
2 lbs. asparagus, the thinner the better.
1/4 high grade extra virgin olive oil
1 lemon- juiced
Method
Sources
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RecipeNLG
dataset
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Gathered
web↗ link
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RecipeNLG
Gathered
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Tall pot with basket — steam asparagus upright, blanch pasta
Safe bristle-free grill cleaner — no wire bristles in food
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dome thermometer for grill or smoker lid — monitor pit temperature
Food photo lighting — LED panels, diffusers, backdrops for stunning shots
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Tall pot with basket — steam asparagus upright, blanch pasta
Safe bristle-free grill cleaner — no wire bristles in food
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dome thermometer for grill or smoker lid — monitor pit temperature
Food photo lighting — LED panels, diffusers, backdrops for stunning shots
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Cut off the stems 6 inches from the tips. Wash and dry trimmed asparagus. Add 1/4 extra virgin olive oil to a 1 gallon zip lock freezer bag. Add 2 tbs. coarse sea salt. Add juice from 1 lemon Add asparagus and seal moving asparagus around so it gets coated with oil,lemon and salt. Put in fridge for 1-6 hours before you will start to grill. Using a vegtable grill grid so the asparagus will not fall through, grill on high heat for 2 minutes with grill closed. (If you are not using a gas grill adjust cooking time by tasting) Turn as well as you can with a pair of tongs and grill for another two minutes. Remove from grill and serve hot, warm or room temp.