Sunday, March 27, 2011

Favorite Recipes: Barbecued Asparagus

 None of us kids (including myself, I must confess) have really loved plain really just isn't a 'kid food.'  But after my grandma learned this recipe, every person who has ever tried it LOVES it!!! It almost tastes like steak, and is incredibly easy to make.
Yummy stuff!

Step 1) Cut and clean asparagus.

Step 2) Cover with olive oil, and rub on w/your hands.

Step 3) Cover completely with McCormick's Sea Salts Grinder and McCormick's Garlic-and-Pepper Grinder.

Step 4) Place on barbecue and cook "al dente."
(In cooking, the Italian expression al dente (pronounced /ælˈdɛnteɪ/ in English, [al ˈdɛnte] in Italian) describes pasta and (less commonly) rice or beans that have been cooked so as to be firm but not hard. "Al dente" also describes vegetables that are cooked to the "tender crisp" phase - still offering resistance to the bite, but cooked through. Keeping the pasta firm is especially important in baked or "al forno" pasta dishes. The term "al dente" comes from Italian and means "to the tooth" or "to the bite", referring to the need to chew the pasta due to its firmness. The term is also very commonly used as a name for Italian restaurants around the world.

Step 5) Serve and enjoy!!!

Apparently, the word 'asparagus' came from Latin, but was once known in English by sperage which comes from sparagus. That term comes from the Greek, which means 'sprout' or 'shoot.'
All I know is, this kind of asparagus sure beats the expensive, pickled asparagus that we used to buy at Costco! Cheap and good...hope you enjoy this recipe. :D
In XC,

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