Asparagus

luis70458 · February 2009

What is the best way to cook asparagus on my new LBGE???

BobS · February 2009

I season mine with some EVOO and S&P and put it directly on the grill.

I cook it direct, on a raised grid, at anywhere from 350 - 400.

You can also finely mash some garlic and add it to the EVOO before you coat the asparagus and you can add your favorite rub as well.

It is a little more trouble, but you can also wrap single pieces with proscuito and grill them or pin them together with bamboo skewers and wrap them in proscuito

It is hard to mess up.

Austin Smoker · February 2009

I do it a couple of very tasty ways:

1 - simply coat with EVOO, sea salt, fresh black pepper and some minced garlic. On the grill at regular height in the 350-450 range. Rotate as it cooks - won't take long. When you see some good char marks, you're good.

2 - A little EVOO, salt & Pepper, wrap in prosciutto. 350-400ish until the prosciutto crips up a little. Very yummy.

Good luck!

Austin Smoker · February 2009

Jinx Bob! Too funny, I hit enter on my response and yours was there.

BobS wrote:

I season mine with some EVOO and S&P and put it directly on the grill.

I cook it direct, on a raised grid, at anywhere from 350 - 400.

You can also finely mash some garlic and add it to the EVOO before you coat the asparagus and you can add your favorite rub as well.

It is a little more trouble, but you can also wrap single pieces with proscuito and grill them or pin them together with bamboo skewers and wrap them in proscuito

It is hard to mess up.

Gunnar · February 2009

How quick does the prosciutto crisp....I get flack if the asparagus doesn't have a minor amount of snap to it?

Austin Smoker · February 2009

The prosciutto actually insulates the asparagus a little, so make sure you cover the whole stalk and use thicker stalks, but if you're at 400-450, the "bacon" will crisp up in about 6-7 minutes. I'm with you on the soggy asparagus thing...not ideal.

JLOCKHART29 · February 2009

Hear is a link to some I did hear while back. http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=555922&catid=1

Desert Oasis Woman · February 2009

And it's CHEAP now, too! Found some fresh, medium thick-sized for $1.49/# at Albertson's last week :silly: Cooks a lot quicker on the Egg than in the old gas range. DDDEEEELLLIIISSSHHH

JPF · February 2009

I agree with all that everyone up above has said. I like mine best with bacon wrapped and s & p with olive oil. Prosciutto or pancetta would crisp up real quick for you if you didn't want your asparagus to get very soft. I cook mine at 350f to 425f raised up in the dome. Here was some I did:

2EggTim · February 2009

Ditto. Salt, Pepper, & EVOO.

Roudy · February 2009

I agree with those above about simple seasoning: EVOO, salt, and pepper (although recently I've substituted Dizzy Pig Shakin the Tree). What I'd strongly suggest however is after cooking them on the Egg, toss a few of them with a good quality balsamic vinegar. I cook both asparagus and mixed veggies (red, yellow, & green peppers, crook neck yellow squash, onion, mushrooms) the same way. :woohoo:

vidalia1 · February 2009

I wrap my asparagus in aluminum foil with a little butter and DP Shakin' the Tree. I let it cook for 30-40 minutes indirect usually while something else is cooking.

R&R Futures Trader · February 2009

I just put some dizzy dust on them and cooked them direct.

I don't think anyone mentioned, but holding a group of them together with tooth picks or something similar made it a heck of lot easer to handle on the egg. Of course you could also add bacon or ham to wrap them for a special taste. But whatever you do it will taste great.

ross

Asparagus

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