Finally, the asparagus has decided to wake up and poke its tips through the soil in the garden. We’re expecting one more frost tomorrow night, but the subsequent forecast makes it clear I will soon be harvesting an asparagus crop.
You may think I’d wait for even warmer weather to make the grilled asparagus recipe I share this week in my Twice as Tasty column for the Flathead Beacon. But we have no fear of firing up our battered, hand-me-down Weber before the heart of the summer grilling season. Grilling is my favorite way to cook asparagus, and a hot grill is far more comfortable to stand over while the evenings are still cool. It won’t be long before the spears will be sharing grill space with a range of homegrown produce, including corn, eggplant, onions, peppers, tomatoes, and tomatillos.
Learn more about grilling vegetables and get the complete recipe for Grilled Asparagus in my column.
Make it, share it.
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Twice as Tasty
If you grill up more asparagus than you can eat in one sitting, you can enjoy the extra spears in all sorts of dishes. I recently shared my tips and tricks for making omelets with Fifth Season Fresh, and a key point is to precook the vegetables, especially dense and watery ones. That makes an omelet ideal for leftover grilled asparagus. Check out my story to learn all of my other omelet tricks and get my Veggie-Stuffed 3-Egg Omelet recipe.
Extra grilled asparagus works just as well cooked into a frittata or quiche. For an even more effortless meal, toss it into a salad with spring greens. Just remember to keep a bundle or two for pickling!
Get my favorite recipes for pickling asparagus in my book. Click here to order a personally signed, packaged, and shipped copy of The Complete Guide to Pickling directly from me. I share tasty ways to use pickled asparagus and other pickles in The Pickled Picnic, a digital collection in an easy-to-read PDF format; it’s only available here.