Back in the day, we did a Produce of the Week, where we'd spotlight new or favorite fruits and vegetables.
I'm bringing the feature back but it's Produce of the Month, lest we deplete the produce section of the grocery store.
And this month, we shine a spotlight on asparagus, those slender stalks that pop up this time of year.
I've been buying asparagus every week and doing the same thing with it -- snap, rinse, microwave. But I got an e-mail from The Food Channel that had a delish photo of grilled asparagus. And since it's always grilling weather down here and becoming grilling weather around the rest of the country, I'm eager to slap those green guys on the grill. Grilling vegetables caramelizes the sugars in the vegetable and gives them a smoky sweetness.
Here's all you do:
- Place a pound of trimmed asparagus in a bowl. Drizzle olive oil over the asparagus and season with salt and pepper. Toss to coat.
- Place asparagus in a grill basket and grill until just tender and lightly charred, about 5 minutes.
Boom -- that's it.
A drizzle can sometimes turn to a downpour if you're not careful with the oil bottle. I often use an olive oil spray from Filippo Berio, which is cool because it's nothing but olive oil. No propellants, no lecithin, no additives. It's not aerosol, so it's more of a spritz than a spray, but it's a great way to evenly and lightly coat things with olive oil. I found it at my local grocery store (Publix).
I'm planning on checking out the new weekly farmers' market in my town this weekend -- something I've been longing for. And perhaps I'll find something cool for next month.