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Preheat the BGE to 450 degrees F.
In a large skillet, heat the oil over medium-high heat. Add the tasso
and cook, stirring constantly, until browned, 2 to 3 minutes. Add the
shallots and cook until just softened, about 1 minute. Add the asparagus
and toss to coat. Remove from the heat and season with salt and pepper,
to taste. Transfer to a roasting pan or baking dish.
Roast asparagus until crisp tender, turning occasionally, 15 to 20 minutes. Remove from the oven and top with Parmesan shavings. Serve warm.
Got this from Emerile (one of his producers recipes...no wonder it's simple)
Logger-that sounds interesting...i'll give it a shot! Thanks..CT-Please share your version of RB&R on BGE. I've not ventured there yet...meaning pot of whatever on BGE BUT I know fall is around the bend and sounds like I need to look at those types of egging styles as well!