Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you had a great Labor Day and are excited for the start of the NFL this week. If you’re not a sports fan, you can celebrate National Breakfast Month all September and National Cheese Pizza Day on September 5. We can’t wait to share some awesome fall recipes with you all! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Asparagus Bombs

edited November -1 in Vegetables

Ingredients

• 2 lg. bunches fresh Asparagus• 3 healthy dose fresh cracked pepper
• 1 lg. red onion , sliced• 1 generous sprinkling of garlic salt
• 2 whole lemons, sliced• &#189 stick butter - cut into fourths
• 2 whole limes, sliced• 1 red sweet pepper - sliced into long strips
• 6 sliced fresh garlic cloves
• 1 small bag (¾) cup of cajun spice powder

Instructions

First, spread out a large sheet of aluminum foil aprox. 24 x 16 on your working area. Place all the cleaned and stemmed asparagus on the foil and add all ingredients evenly to asparagus until well covered. Now, splash some red wine (cabernet) on the top of your bomb and wish it well. Take both sides of your foil and bring them together above the asparagus and fold over until you reach the top layer of your asparagus. Fold over the ends of the bomb so as to create a well-sealed bomb.

Place your bomb on a smoker grill at 300 degrees for 15 - 20 minutes. Allow your bomb to steam; away from any open flames. Asparagus should be firm and crunchy to ensure proper presentation.

Notes

Try to avoid soft, mushy asparagus or your bomb will not explode.

Number of Servings:

Time to Prepare:

Comments

Sign In or Register to comment.