By: Chef Laura Bonicelli
I buy asparagus at the Minneapolis Farmers Market every weekend possible in May and June. I use it in salads, soups, sandwiches, omelets, and even pesto. Frequently though, it winds up on the grill. The marinade in Grilled Glazed Asparagus turns into a spicy, smokey charred coating. It’s a perfect addition to your Memorial Day celebration!
Buy your ingredients at your favorite Farmers Market!
about Grilled Glazed Asparagus
I don’t see many people peeling asparagus, but I find that the peeling method works well if you can buy thicker stocks; you can skip that if the spears are thin. Peeling the asparagus allows you to use more of the asparagus stalk, saving the part you might snap off and throw away. The frequently discarded stalk end becomes tender.
The ice bath chills the asparagus, and they come off the grill moist and crisp. This method works with other vegetables like zucchini, broccoli, green onions, and fennel.
This marinade started as a sauce. I was thinking- grill the asparagus, serve this on the side. But then I decided to put the two together. You’ll love the smokey crust. It doesn’t mask the flavor of the asparagus; it enhances it. I use a grill pan for this and save it for last on the grill – it’s a little messy – but worth it.
Make sure you sign up for our newsletter to get more recipes and take a look at joining the Bonicelli Cooking Club! We’d love to have you!
Step by Step Instructions
By: Chef Laura Bonicelli Preserving food with fermentation is an ancient process. Like canning and pickling, it's easy to do in your home kitchen. Buy your ingredients at your favorite Farmers Market! about Tangy Fermented Red SalsaFermented foods have significant...
Take me to the lesson... Greek Turkey Meatballs with Quinoa Pilaf and Tzatziki These Greek Turkey Meatballs are filled with flavor and texture. The bite of the feta is contrasts with the cool cucumber tzatziki. 12 large cucumber (peeled and shredded)1 1/2 cups Greek...
Take me to the lesson... Balsamic Braised Beef with Horseradish Mashed Potatoes A favorite of the Bonicelli family and Bonicelli Kitchen. ======For the Beef=====1 3 to 4 pound chuck roast (boneless)Kosher salt and freshly ground pepper1/4 cup extra-virgin olive oil2...
Take me to the lesson... Pâte à Choux for Gougëres, Profiteroles, Cream Puffs A classic French versatile dough used savory and sweet puffs. pastry bag 1 cup water6 tablespoons unsalted butter -- cut into 6 pieces1 teaspoon Kosher salt (for savory (1 tablespoon sugar...