It’s BBQ season! Yay! If you know me you know I have a love for BBQ vegetables I think I could live on them I enjoy them that much!
This is one that everyone in my house actually agrees with and we end up fighting over the last one… they are so beyond tasty! Asparagus offers many health benefits and has numerous vitamins that our bodies need, so if my family loves them I am going to cook them every chance I get.
It is mainly ate as a side dish cooked, but it can be consumed in raw form as well, for a light snack. They can be served boiled, baked, fried, pickled, or grilled – my go to is grilled if I can, if not I will baked in the oven. This is a very hardy vegetable, but once cooked it becomes soft and tender, yet still a bit crunchy. However if over cooked it becomes very stringy and has an almost mushy texture.
You can get them in many different thickness and lengths – I prefer the thicker ones as I like the bigger crunch you get. My family on the other hand like the thinner ones. My husband gets so excited when we are grocery shopping and he sees the thin ones.. Ahh, it’s those cute little things that make me love him even more!
With most things I cook I like to have everything prepped and ready so that it makes cooking easier for me. My baby is starting to move around a lot more, so being prepared ahead of time helps me out when he is on the move! These take less then 10 minutes to get prepared so it can most certainly be done in between preparing your other dishes for you meal.
I wash them and trim the edges off. The correct method for “trimming” asparagus is to hold, bend and snap. Hold with both hands, one on either end and bend until it snaps. This gets rid of the woody stem part, that does not taste great when eating. Discard the bottom end.
Once you have you asparagus prepared set aside and prepare the olive oil and spice blend. When I am ready to start cooking I mix everything together and have it ready sitting by the BBQ for when the time comes to cook them.
I use a large zip lock bag for this. 1. It is one less dish I have to clean, as I BBQ them and I bring them in on a platter with the other BBQ’d food. 2. It is easy to make sure each has an even coating of spices.
These are very simple to make, and there are many different varieties of spices you can add to them, either in olive oil or butter, both give a great flavour. Since we are grilling them, I stick with the olive oil.
- Lemon, salt and pepper – allow the flavour of the asparagus to really shine threw, do not over do the lemon though, you just want a slight flavour not over powering
- Garlic and lemon – a good combination for this vegetable, very savoury with a hint of sour. Best if used crushed fresh garlic and fresh lemon juice. Sprinkle with salt to really pop the flavour of everything
- Lemon and dill – great choice if serving with fish – again do not over do the lemon, fresh dill gives a nice flavour
- Spice blend – onion powder, garlic powder, red pepper corns ground, chilli flakes, lemon pepper, salt, garlic flakes, onion flakes – this is what I used in the photos above
Those are just a few of the many variations you can do with this delicious and healthy vegetable.
Prep Time: 8 minutes Cook Time: 8-10 minutes
- Asparagus, cleaned and trimmed – Depending on how many you are serving, I would recommend a safe number per person is 6-8 each person
- 1 Tablespoon Olive Oil
- Bowl or a bag for mixing
- 1 Tablespoon of home made spice blend – onion powder, garlic powder, red pepper corns ground, chilli flakes, lemon pepper, salt, garlic flakes, onion flakes
What to do:
- Clean and remove stem from the bottom of asparagus, using the bend and snap method.
- Place into a bowl or a plastic bag, add olive oil, and spices – toss until covered
- When your main dish is about 11-13 minutes from being completed, place these onto your grill on medium to high heat and grill turning often, you will start to notice a bit of charred looked. They will still appear rather firm on the exterior, with a soft interior – about 8-10 minutes at 425*F
- Remove from the grill and serve while hot