One of my favorite things about spring is the reemergence of leaves on the trees, blossoms that signaling potential summer fruit and the arrival of asparagus. Asparagus is generally my first grilled food each spring and I break it out on the first dry and pleasant day of the year.
Rich in Vitamin K (great for blood clotting and bone health), Folate, Copper, Vitamin B1, Selenium and more vitamins and minerals than I have space to share, asparagus is not only tasty, it’s packed with nutrition.
You can find a number of great recipes for asparagus involving pasta, prosciutto, butter and other heavier ingredients, but my favorite recipe ever is this simple one that takes just a few minutes:
Toss asparagus, the zest of one lemon and a splash of olive oil in a food safe baggie. Add salt and pepper to taste and shake, shake shake! Grill on a hot barbecue over INDIRECT heat or in a bbq safe pan or basket. As they begin to darken, flip the batch and get the other side if stalk is still firm. Baking works, too! 350˚ Serve and enjoy!
It doesn’t get much easier than that, and the flavor is outstanding! ~Lorrie
Because asparagus is highly perishable, my tips for its use are these –
√ Use it quickly after purchasing, within 2-3 days.
√ Buy when firm with a nice bright green color.
√ Store it with the ends in a water glass, like a bouquet in your fridge. Or simply wrap the ends in a wet paper towel and place in a loose bag.