We live too far from the beach for a day trip, so on Memorial Day around here, the neighborhood pools unlock their gates and all the friends and neighbors who we’ve barely seen since last August emerge from their houses, dust off their swim noodles, readjust their swim goggles, and anxiously approach the frigid water of the pool.
Those of us who don’t have kids so young that they need a lot of supervision by the pool spend most of our time gathered around the shared grills preparing lunch or dinner for our families, or if it’s warm enough, slathering on some sunblock and reading a book or magazine on the pool deck.
For spring and summer barbecues, we love to make barbecue chicken and tofu and grill some fresh asparagus spears to serve with it. Grilled asparagus is also fun to eat because the tips get a little crunchy and we can pop the spears right in our mouths if we’re eating informally. They can also be marinated in advance and then cooked when you are almost ready to serve dinner.
What are your favorite vegetables to grill?
Recipe: Grilled (or Broiled) Asparagus
So delicious and so easy!
- 1 lb. asparagus
- 1 Tbsp. extra virgin olive oil
- 1/2 tsp. minced garlic, (about 1 clove)
- 1/4 tsp. kosher salt
- 1/4 tsp. salt-free lemon pepper seasoning
Preheat the grill (or broiler). Trim the ends of the asparagus spears and lay them in a flat dish. In a small bowl, combine the olive oil, minced garlic, salt and lemon pepper seasoning. Drizzle the oil mixture over the asparagus and stir them to coat. Marinate them for at least 10 minutes and up to 24 hours. Grill them on a vegetable or fish-grilling tray or directly on and perpendicular to the grates, rolling them occasionally to cook them evenly, or broil them on a baking sheet for 10 - 15 minutes, flipping once, until they are tender and browned in spots.