The special thing about this recipe is that it's so simple. Fresh asparagus with a little olive oil, salt and pepper is cooked quickly over high heat on the barbecue. This is best made with local asparagus that's in season. Enjoy the natural flavour of your veg!
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I made these last night. After reading a LOT of other member comments, I decided to marinate in EV olive oil, coarsley-ground pepper, kosher salt (only a bit of salt), minced garlic and a bit of balsamic vinegar, for about 2 hours. Threaded on to bamboo skewers and grilled on the barbecue at a medium heat setting for a total of about 5-6 minutes. Absolutely to DIE for! THE BEST asparagus I've ever eaten. My guest raved about them long after the meal was over. Served with peppercorn-encusted strip loin steak, greek lemon pototoes and grilled red and orange peppers. - 13 Apr 2008 (Review from Allrecipes US | Canada)
This is so great, we are big asparagus fans and this is one of our favorite ways to eat it. I just learned a little trick in a magazine and it works fantastic for this recipe. Soak some wooden skewers in water and then skewer together 6 or 7 stalks of asparagus all in a row like a little fence, using two skewers, one at the top one at the bottom. They wont fall through the grate on the grill that way and they are easy to flip. - 26 May 2004 (Review from Allrecipes US | Canada)
The simpler the better & you can't get much simpler or better than this. In a ziploc I placed the trimmed asparagus & then added some fine extra virgin olive oil, salt & pepper & placed these babies on a jelly roll sheet in a 475 oven for 8-10 minutes, shaking them around after 5 minutes. Once out of oven, I add either lemon juice or some grated best quality parmesan cheese. YUMMY to say the least! - 12 Mar 2003 (Review from Allrecipes US | Canada)