Sur la Table
Bobby Flay's Grill It! Three Part Series
Taught by Sur La Table, Bobby Flay will NOT be present
Three Part Series date:
Session One (Grilling Meat) - May 15, 2011 at 12:00 p.m.
Session Two (Grilling Seafood) - May 23, 2011 at 6:30 p.m.
Session Three (Basics on the Grill) - May 30, 2011 at 12:00 p.m.
Everything on the Grill
May 28, 2011 at 1:00 p.m.
Grilled Asparagus with Citrus Oil
From Everyday Grilling
Many specialty stores and well-stocked supermarkets now carry aromatic oils made by pressing olives together with lemons, blood oranges, limes, or other citrus. Just a drizzle of one of these highly perfumed oils can make grilled vegetables seem dressed up for company. Serve with fish, roast chicken, or a steak.
1 pound asparagus
2 teaspoons extra virgin olive oil
Kosher or sea salt
1 tablespoon citrus oil, such as Meyer lemon or blood orange oil
Prepare a moderate charcoal fire for indirect grilling or preheat a gas grill to medium (375F), leaving one burner unlit.
To trim the asparagus, hold each spear horizontally between both hands and bend it. It will snap naturally at the point at which the spear becomes tough. Discard the tough end.
Put the trimmed asparagus spears on a platter and toss with the olive oil, which should just coat them lightly. Sprinkle with salt and toss again.
Place the spears over indirect heat, taking care to place them perpendicular to the bars of the grill rack so they do not fall through. Cover the grill and cook, turning the spears once halfway through, until almost tender, 4 to 5 minutes total. For the final minute or so of cooking, move the spears directly over the coals or gas flame and cook uncovered to char them slightly.
Transfer the spears to a serving platter and drizzle with the citrus oil. Toss to coat them evenly. Taste for salt. Serve immediately.
Make sure to use indirect heat when cooking asparagus
If you fire is burning too hot, spread the coals out on your grill (with a long handled grill tongs or similar tool). Alternately if it is not burning hot enough, push them together in a pile and add more charcoal to the outer edges of the burning coals.
Trim the asparagus snap off the end, it will bend and snap just where the woody fibrous part starts.
To make sure your asparagus is hydrated, place trimmed asparagus in a cup of water in the refrigerator for a few hours prior to grilling.
When buying asparagus, know that it can be green purple or even white. Spring is the best time to buy, the stalks get thicker as the season progresses. Make sure the fronds on the tips are firm and feathery, not at all mushy .Copyright © 2014, The Baltimore Sun