Photo credit: rick browne
by rick broWne
A s PA r Ag u s
you can use green or white asparagus for this dish. The only difference is that the white asparagus is grown under the soil, so the lack of sunlight prevents the plant from making the chlorophyll that produces the green color. same plant, same taste, different color.
INGrEDIENtS Serves 4 1 pound fresh asparagus 1/2 cup melted butter 2 teaspoons olive oil 2 tablespoons honey 3/4 teaspoon freshly ground black pepper 1 pinch kosher salt Juice of 1 lemon
make sure the grill is clean and generously sprayed with nonstick grilling spray. Preheat the barbecue to medium high (350 to 400 degrees).
Wash the asparagus thoroughly and peel the bottom ends of thicker stems with a hand peeler if they seem woody. using a sharp knife, cut an X vertically from the bottom about one-third of the way up the stalk. Place the asparagus in a shallow glass baking pan.
in a small bowl, whisk together the butter, oil, honey, pepper, salt, and lemon juice. Pour this mixture over the asparagus and let it marinate for 15 to 30 minutes. Drain the asparagus, reserving the marinade.
Place the asparagus crosswise on the grill and cook until the stalks are lightly browned and tender, about 4 minutes, turning once with tongs.
Transfer the asparagus to a heated serving platter and drizzle the remaining lemon marinade over the asparagus spears. serve immediately.
Note: To make grilling asparagus easier, skewer 5-6 stalks side-by-side with 2 bamboo or metal skewers; this makes the “raft” of asparagus easier to turn over when grilling.
reprinted with permission from 1,001 Best Grilling Recipes, by rick browne, Agate surrey 2011.
rick Browne, PhB,* is the creator, host, and executive producer of public television’s Barbecue America TV series. Additionally, he hosted Ready, Aim…Grill on the Outdoor Channel for the past two seasons. Rick has authored eleven barbecue and grilling cookbooks including his latest, 1,001 Best Grilling Recipes – the largest (most recipes) barbecue cookbook ever published.
*The Phb is an honorary Doctorate of barbecue Philosophy awarded rick by the kansas city barbecue society, the nation’s largest barbecue organization. he is one of only two-dozen people to have received this award.
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