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So, did I ever tell you that I looooooove the BBQ? Using the BBQ isn’t really about grilling for me. It’s more about smoking meats and veggies. There’s something really great about controlling the temperature of a grill to the point where you can smoke food and not dry it out, but impart great flavor. It’s officially grilling season and I’ll be smoking everything I can from here until Labor Day – lol.

 

Garlic Smoked Asparagus

2 pounds of asparagus

4 cloves of garlic

1 1/2 tablespoons of salt

1 1/2 tablespoons of black pepper

2 tablespoons of olive oil

 

1. Clean the asparagus by washing it thoroughly and snapping off the woodsy ends.

2. Finely mince the garlic cloves. If you’ve for a mortar and pestle or a food processor, this works great too.  Then toss the garlic with the asparagus and add in the salt, pepper, and olive oil. Mix to coat each stalk of asparagus evenly.

3. Add the asparagus to the grill. Put it on the “cool” side of the grill so it can cook without burning. The idea is never to have flames touch the asparagus. Cook for about 4 minutes until the asparagus are bright green and tender.

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