Asparagus has a short peak season, with its local availability spanning from May to mid-June. These tender, spring spears have a bright green flavor, marvelous when charred on the grill, sauteed with butter and garlic to top off a creamy pasta dish, or spread across an oven-roasted flatbread pizza. Keep asparagus fresh and crisp by placing the stems upright in a glass of water. Place a bag over the top of the stems to maintain moisture levels and store in the fridge.
INGREDIENTS:
1 pound asparagus from Royal Produce
1 Tbsp olive oil
Salt and pepper
DIRECTIONS:
- Start the grill.
- Snap off the ends of the asparagus—the asparagus spears will naturally break where the asparagus becomes less fibrous and difficult to chew.
- Place the asparagus on one half of a large sheet of tin foil. Drizzle with olive oil and sprinkle with salt and pepper. Fold the tin foil in half, over the asparagus, and roll each side to securely close.
- Place the tin foil packet on the grill and cook for 5 minutes or until tender.
Using metal tongs, remove the asparagus from the tin foil and place directly on the grill. Toss frequently for 1-2 minutes until charred. Enjoy! (Courtesy of LINC Foods—The Local Inland Northwest Cooperative @Lincfoods.com.)
