I recently had friends come over and was stuck on what to make as a side dish. To be honest, I don’t remember ever eating asparagus and I didn’t even know where to start. However, I had a quick chat with a few colleagues and realized that this would probably be an easy side dish to make. I’m happy to say that I’ve found a new yummy nutritious addition to my veggie list.
24 sticks of asparagus
1 tbsp of olive oil
1 tbsp of apple cider vinegar
Himalayan sea salt – to taste
Freshly ground pepper – to taste
Parmesan cheese – to taste
Snap off the ends of the asparagus. There is a natural breaking point – just use your hands and snap away (about 1 inch will come off). Discard the ends. I tossed all the ingredients in mixing bowl about 2 hours before it went on the grill and stored it in the fridge. You don’t have to marinate in advance, but I read somewhere online that it will give a fuller flavor. The only reason I did it beforehand was so there would be less to do once the guests arrived – I’m not sure if it made a difference to the final outcome. I used a pinch of salt and pepper; however, this totally depends on your preference. I wasn’t sure about adding the vinegar, but gave it a shot.
Lay the asparagus in a single layer on the grill. Leave for 2 to 3 mins and roll over. Barbeque it for another 2 to 3 minutes and remove – serve immediately. You want it so they are crunchy – I’ve been told they do not taste good mushy. You will notice that they turn a beautiful bright green color. They tasted yummy so I have no complaints! Our friends enjoyed the dish too – I even got an ‘almost perfect’ comment!
I’ve read that you can also bake or steam them. So the following day I baked the leftover asparagus. I tossed the asparagus in the mixing bowl as before, but this time I didn’t store them in the fridge at all – I put them straight on a baking sheet. I sprinkled some parmesan cheese (I completely forgot to do this on grill – you can sprinkle some just before you take them off).
I was not sure what temperature to preheat the oven too. Recipes online said anywhere between 375 degrees and 500 degrees. My oven was already preheated to 375 degrees so I thought I would just go with that. I was also not sure about the time. I think it depends on the thickness of the asparagus, and also what texture you enjoy. Online the time range from 5 minutes to 20 minutes. I didn’t want to overcook them so I put them in for 4.5 and half minutes, rolled them over and put them back in for another 4.5 minutes. They were perfectly done when they came out. The parmesan was a nice change from the night before. In fact, my husband enjoyed them more. You can even squeeze some lemon on top and I’m sure you can vary it easily by using other spices that you may like.
Both times were equally delicious and so easy to make – I can’t believe I’ve been missing out on this veggie for so long!