Grilled asparagus makes a good appetizer for dipping in Quick Aioli, tossing in salads, or serving as a side dish to accompany grilled meats.
INGREDIENTS | SERVES 4
- 1 bunch fresh asparagus
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon balsamic vinegar (optional)
Bend one asparagus stalk near the cut end until it snaps. This will find the natural breaking point of the asparagus.
Using the snapped asparagus as a guide, measure and cut the other stalks at the same place and discard the woody ends, saving the parts with the tips on them.
Heat an outdoor grill, an indoor grill, or an indoor grill-pan with ridges.
Toss asparagus with oil, salt, and pepper (and vinegar if desired).
Grill for about 5 minutes, until tender and tips are crisp. Serve warm or chilled.
Fluted Mushroom Caps
Fluted mushroom caps are traditionally served on steak, but they can be used to garnish other things too, such as fish, risotto, or chicken breast. To make, snap the stem off the mushroom, cut notches around the cap with a paring knife, and braise in butter and chicken stock in a sauté pan until tender, about 5 minutes.