Sunday, May 23, 2010
I have purposely left out quantities because you can either make enough to feed an army or just for you and yours.
Fill a large bowl with very cold ice water.
In a large pot bring to a boil enough water to cover the amount of aspargus you are using. When water is at a rolling boil add a pinch of salt and asparagus. Let blanch for 2 minutes, pull out and immediately put asparagus in the ice water. Leave in ice water about 2-5 minutes until cold.
Dry asparagus and drissle olive oil over asparagus, just before grilling add salt and pepper.
Grill asparagus for 3-5 minutes depending on the size of asparagus.
Recipe courtesy Meikel Reece
Photo courtesy Meikel Reece