How to Barbeque Asparagus
Barbequed asparagus in the summertime or anytime is a great addition to any meal. Asparagus is a member of the lily family and is a perennial taking up to 3 years for crowns to grow enough to start producing shoots, which we purchase in the store to take home and eat. Asparagus is a great source of vitamin K and folate as well as other essential vitamins and minerals. Does this Spark an idea?
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Things You'll Need
- Barbeque, propane or charcoal
- Tin foil
- Asparagus
- Olive oil
- Minced garlic
- Salt and pepper
Instructions
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1
Decide on amount of asparagus needed based on the amount of people you are cooking for. A good measure is 1 lb. for every three people.
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2
Rinse asparagus with water thoroughly before preparing to cook.
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3
Place about 20 pieces on a piece of tin foil 18 inches by 10 inches.
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4
Fold the edges up to hold in spices and seasonings.
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5
Baste with olive oil.
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6
Add 1 tbsp. of minced garlic to each packet and lightly sprinkle with salt and pepper.
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7
Close tin foil at all edges to allow asparagus to steam while cooking on the barbeque.
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8
Put on barbeque and cook at low to medium temperature. Check every 15 to 20 minutes until tender.
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1
Tips & Warnings
Use the asparagus within a day or two of purchasing for best flavor.
Do not overcook.
Do not rush the cooking process by turning up the temperature; this will cause the asparagus to be tough to chew.
Buy thicker asparagus because it will cook better on the grill.
Asparagus has been used to help treat problems such as swelling due to arthritis and rheumatism, along with water retention due to PMS.
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Comments
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Allana Baroni
Mar 10, 2008
A little insider tip would be to take the asparagus out of the foil right before it looks finished and throw it directly on the grill. Nothing makes asparagus taste better then olive oil, lemon juice, parmesan, and grill marks! -
Allana Baroni
Mar 10, 2008
A little insider tip would be to take the asparagus out of the foil right before it looks finished and throw it directly on the grill. Nothing makes asparagus taste better then olive oil, lemon juice, parmesan, and grill marks!
