The flavor of grilled asparagus is sure
to please your dinner guests...not to mention the clever presentation.
This is a great recipe to add to your BBQ and grilling side dish
repertoire.
Grilled Rack of California
Asparagus
1 pound California asparagus
Vinaigrette:
2 tablespoons shallots, chopped fine
1 tablespoon sweet mustard
1 tablespoon Balsamic vinegar
1/2 teaspoon salt and pepper
1 tablespoon chopped fresh herbs, your choice
8 to 10 (6-inch) wooden bamboo skewers
Chopped fresh herbs and lemon zest for garnish
In a pot of boiling salted water, blanche
the asparagus for 2 minutes or until
crisp-tender.
On a cutting board divide the bunch of
asparagus into servings of 6
to 7 spears. Line up the servings in a row. Run one skewer 2
inches from the top
and a second skewer 2 inches from the bottom through all the
spears to create a
horizontal rack.
For the Vinaigrette: Put all the ingredients
in a jar with a tight-fitting lid and shake
well.
To Grill Asparagus: Brush racks liberally
with vinaigrette to coat well. Grill racks
over a medium-high heat barbecue or grill pan for 2-3 minutes
on each side until
tender. Serve with extra vinaigrette. Top with chopped fresh
herbs and lemon
zest.
Makes 3 to 5 servings.
Recipe and photograph provided courtesy
of California Asparagus Commission.
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