Grilled asparagus is a simple summer side dish. I used 2 long metal skewers and threaded the asparagus through the center. If you use wooden skewers, soak them in water for at least 30 minutes before using. A little oil, garlic powder, salt, pepper, and grated asiago cheese made these asparagus delizioso!
Lee's Kitchen Tips:
Don't use your good extra-virgin olive oil when you cook, especially on high heat.
Extra-virgin olive oil has a smoke point of 375 degrees F.
Extra-light olive oil has a smoke point of 468 degrees F.
Avocado oil has a smoke point of 400 degrees F.
1 lb fresh asparagus
2 t extra-light olive oil
½ t garlic powder
Lee's Kitchen Tips:
Don't use your good extra-virgin olive oil when you cook, especially on high heat.
Extra-virgin olive oil has a smoke point of 375 degrees F.
Extra-light olive oil has a smoke point of 468 degrees F.
Avocado oil has a smoke point of 400 degrees F.
1 lb fresh asparagus
2 t extra-light olive oil
½ t garlic powder
Sea salt and freshly ground black pepper
1 t extra-virgin olive oil, for drizzling
2 T grated cheese, for topping (I used grated asiago)
Cut off tough ends of asparagus and thread through skewers.
Drizzle with oil and garlic powder.
Season to taste with salt and pepper.
Place over coals and grill for 2 to 3 minutes on each side.
Remove from skewers onto a platter, drizzle with extra-virgin olive oil and top with grated cheese.
Serves 4
No comments:
Post a Comment