Looking for fresh asparagus recipe on BGE

RRP

I have a pork tenderloin swimming in a marinade made primarily of raspberry chipotle for tomorrow night's meal. I also bought a beautiful bunch of fresh asparagus today. I recall two or three weeks ago fresh asparagus was discussed but I never printed out anything. I guess I could go fishing in the archives but if anybody has a reference point I'd appreciate it!

The Naked Whiz

RRP,
I did some asparagus rafts tonight. I just winged it (wung it?) based on the recipe I found posted here sometime ago. I forgot to put the garlic in, though. I think I used 1 Tbsp sesame oil, 2 Tbsp soy sauce, about 2 Tbsp fish sauce, and 1 Tbsp mirin and the juice of a lime. I tossed in a bunch of sesame seeds, but they stuck to the ziploc bag, not the asparagus. I then skewered the asparagus into rafts of 5 pieces and marinated for a couple of hours. 4 minutes on the first side, direct, lower grid position, 400 degrees. Then 3 minutes on the second side. Crunchy, charred, nice![p]TNW

Banker John

Hi Ron,[p]We have come up with something that has great taste around here AND is palatable with the kids![p]Olive Oil
Balsamic Vinegar
Sea Salt
Fresh ground Pepper
Turbinado Sugar[p]Place fresh asparagus in bottom of Food Saver marinating dish. Cover with equal parts Olive Oil & Balsamic Vinegar. Coat heavily with salt & Pepper. Let marinate for at least 2 hours; overnight is better and shake every once in a while to completely coat the asparagus. When you put the tenderloins on the egg, take the asparagus out of fridge and begin bringing to room temp. Shake the marinating canister a few times, then crack the lid and add turbinado sugar.[p]At the end of your tenderloin cook, wrap the TL's in foil and put the asparagus on the egg, reserving the marinade juice, at the same temp you were cooking the TL. Cook about 5-8 minutes, turning about every 2-3 minutes. Serve the reserved marinade on the side and dip the tenderloin sliced coins into the marinade.[p]We typically have this meal with sweet potatoes for color.[p]Try it, I think you may like it. Let us know what you decide Ron.[p]Banker John

Smoked Signals

RRP,
Salt, fresh cracked pepper, and olive oil. Don't forget to grab both ends of asparagus and bend .... it will snap where the stalk is too tough to eat.[p]Grill over 350-400 direct. Until tender. They will be slightly charred but very tastey. Return to pan that you coated them in and serve.[p]Doug