Asparagus is back in season. A whoo hoo!
It is so much prettier now – purple tips, fat and pretty green stalks. Much better than the sickly ones during the off season.
I know what you’re thinking. Asparagus? Uh, no, thanks.
This recipe might just change your mind.
Cut off the ends of the asparagus stalks and lay them on a piece of aluminum foil. Wash them too. Duh.
Drizzle on some olive oil.
Salt and fresh ground pepper. I recommend this salt.
Roll the edges of the foil together to form a little package and lay it on the grill.
Cook to your preference of done-ness. I like my asparagus soft but not mushy which happened in about 20 minutes on medium-high heat.
The stalks sweat and turn this beautiful color of green.
Healthy and delicious. If you haven’t tried asparagus in a while (or ever) give it a try. You won’t die, I promise, despite what your seven-year-old self says. :)
Spring is here.
Take care.
For more inspiration, see the Spring Fling Round Up.
