For years, and years, like every other veggie out there, I wouldn’t go near asparagus … that’s like, a tree stalk, right? It’s right up there with the green tree shrubs (broccoli) and that funky white stuff (cauliflower)!
And then, I tried these little skinny stalks with garlic and olive oil and since then, I’ve been addicted to asparagus … I’m the one in the produce section tossing the fat things aside, looking for the wimpy, skinny things.
Yup. That’s ME!! Hi! Sorry if I held you up! If nothing else, Whole30 has made me branch out and try all kinds of different veggies … that in itself is a NSV, you know?
So a few weeks ago, Aldi’s had asparagus. Imagine that!? $2.99 for a one pound bag. Now, mind you’ve I’ve seen asparagus there before, but it was either, you guessed it, fat and woody OR the tips were all mush which is a no-no in the asparagus world.
So whenever, I see them model thin stalks, I scoop them up, run home and promptly start cooking … I LOVE LOVE LOVE these things!
I used to make them this easy way: asparagus, chopped garlic, diced onion, olive oil, salt & pepper mixture … but then … I discovered this:
Trader Joe’s Lemon Infused Olive Oil … uhm … HELLO!!??
So now, I just skip all that happy chop chop chop stuff and get straight down to this technique:
Snap and rinse your asparagus, toss the tops in a large bowl.
Drizzle with generous pour of that there Lemon Infused Garlic Oil
Liberally season with your salt & pepper mixture (ours is salt, black pepper, garlic powder and onion powder poured in to an OLD Badia spice bottle … we live by this stuff)
With clean hands, fluff and mix to coat all the asparagus.
Fire up your grill and allow to heat on high. Reduce the heat to medium (make sure no flames are hitting the grates) and clean. Put a grill mat down (if you don’t have one, you NEED one … this is what they look like and I really need to do a review on these! I picked this up at Bed Bath & Beyond for like $10 or so but like the link better as there’s 3 and they seem to be larger than what I have)
Toss on your asparagus (I did two batches as I made 2 pounds), spread them out a little and close the lid. After a few minutes, check on them, giving them a little toss with your tongs … keep an eye on them as they will get charry really fast …