I think asparagus is an underrated vegetable.
For many of us, our experience with it is tainted. For years, the only asparagus I knew were soft, mushy and basically over-cooked. It also contains a unique compound, asparagusic acid, that produces a distinct odor after it has been consumed.
Years ago, a chef on the Food Network inspired my to grill a batch over charcoal – it was a game changer! Asparagus has been a go-to vegetable on the grill or griddle since then.
A slight char, a few seasonings and some oil can turn an asparagus spear into an all-star appetizer or tasty side dish at any meal. I now consider them a finger food of the garden and eat them just like pretzel rods!
Enjoy!
Ingredients
- 1 lb Asparagus
- 2 Tbs Olive Oil
- 1 Tbs Worcestershire Sauce
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Italian Seasonings
- 1 tsp Salt & Pepper each
SIDE OR APPETIZER, 4 to 6 SERVINGS
Step 1
Prepare
Remove the woody base of the asparagus either by cutting with a knife or snapping with fingers.
Step 2
Season
Place asparagus in a large and flat dish. Add olive oil, Worcestershire sauce, onion powder, garlic powder, Italian seasonings, salt and pepper. Toss asparagus until well coated, set aside and let it marinates for a few minutes.
Step 3
Sear
Over a preheated grill or griddle, sear asparagus until just cooked through, four to six minutes, turning as needed to cook evenly. Remove, and rest for a few minutes, then serve.
COOKED AL DENTE
The asparagus will be cooked through but still retain a crunchy texture and be rigid enough to be eaten as individual sicks like a pretzel rod.
DIP IT
Asparagus cooked like this can easily be dipped in a sauce.
Seasoned & Seared Asparagus
