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Grilled Spring Asparagus with Spicy Lemon Mop
Thursday, 16 April 2009
Description
No, you can't use canned or frozen--this recipe only works with fresh asparagus, so take advantage of these spring asparagus months. This is an excellent accompaniment to grilled seafood, too. Note: You can reduce the marinade in a small pan and serve it over the grilled asparagus.
Ingredients
At a glance
Cuisine
American
Ingredient
Vegetable
Cooking Method
Grill
Difficulty
Easy
Chile
Serrano
Meal/Course
Side Dish
Serves
4
Spicy Lemon Mop:
3 tablespoons olive oil
2 tablespoons lemon juice, fresh preferred
2 serrano chiles, stems and seeds removed, minced
2 cloves garlic, minced
2 teaspoons chopped parsley or rosemary
Freshly ground black pepper
1 pound fresh asparagus
Methods/steps
Combine all the ingredients for the mop in a bowl and mix well.
Cut off the tough stem ends of the asparagus, rinse and place in non-reactive, shallow bowl. Pour the mop over the asparagus and marinate, at room temperature, for an hour.
Start the grill or a charcoal fire. Grill the asparagus over medium heat for 2 minutes on each side or until done but still crisp.
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Featured Rapid Recipe
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Created by emily
This recipe was collected for me in Mombasa, Kenya by Richard Sterling,
who wrote: “The barbecue master at the Big Bite Restaurant in Mombasa is
Tsuma Nzole Kalu. He concocted this recipe for hot sauce and gave it its
name. Serve it over grilled or barbecued meats and poultry.” |
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