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Posted: 7/3/2012 4:41:40 PM EDT
[#1]
I just brush them with olive oil and place directly on the grill. I like mine a little soft, so I have to taste test them regularly while cooking to make sure they are perfect when they come off the grill ;-)
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Posted: 7/3/2012 4:42:06 PM EDT
[#2]
Throw it in the trash and cook some ribs.
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Posted: 7/3/2012 4:43:14 PM EDT
[#3]
Foil pouch? Might as well be in the oven.
We grill asparagus a lot....Olave olive oil (albahaca preferred) fresh cracked black pepper, and see salt. Don't overcook, or they'll be soggy. |
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Posted: 7/3/2012 4:43:16 PM EDT
[#4]
I have two methods for the grill:
1) toss with oil and kosher salt and grill directly on grates 2) form "bundles" of 5-7 pieces then wrap together with 2 slices of bacon. Grill directly on grates. Time on the grill is personal preference depending on how tender you want them. Also, as you can see I prefer to forgo the foil pouch as I like a little more grill flavor. |
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Posted: 7/3/2012 4:43:43 PM EDT
[#5]
Quoted:
I just brush them with olive oil and place directly on the grill. I like mine a little soft, so I have to taste test them regularly while cooking to make sure they are perfect when they come off the grill ;-) Posted Via AR15.Com Mobile This is good advice. You could always soak them in water for a couple of hours prior |
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Posted: 7/3/2012 4:44:01 PM EDT
[#6]
Wrap it in bacon?
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Posted: 7/3/2012 4:44:34 PM EDT
[#7]
Wrap with bacon.
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Posted: 7/3/2012 4:46:29 PM EDT
[#8]
We do it all the time.... Toss with a little olive oil and salt and pepper. Grill and get a little color on them.. They are great.
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Posted: 7/3/2012 4:46:53 PM EDT
[#9]
I love white asparagus, but green can be cooked the same way.
Sprinkle with olive oil and Nature's Seasoning (Lowry's Seasoning Salt is also good). Throw on the grill and cook till done. Do NOT overcook...just cook till they are warm to the center. |
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Posted: 7/3/2012 4:49:27 PM EDT
[#10]
Remember to smell your piss!
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Posted: 7/3/2012 4:51:02 PM EDT
[#11]
Quoted:
Throw it in the trash and cook some ribs. This Posted Via AR15.Com Mobile |
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Posted: 7/3/2012 4:51:32 PM EDT
[#12]
While I do enjoy grilled veggies, I still prefer to steam them on the grill side burner.
Sorry, no tips..... Don't pay any attention to the fatties.... 
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Posted: 7/3/2012 4:51:47 PM EDT
[#13]
Quoted:
I just brush them with olive oil and place directly on the grill. I like mine a little soft, so I have to taste test them regularly while cooking to make sure they are perfect when they come off the grill ;-) Posted Via AR15.Com Mobile I add some sea salt and some pepper. But it's pretty easy. |
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Posted: 7/3/2012 4:53:36 PM EDT
[#14]
Yea, you can grill just the tips. |
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Posted: 7/3/2012 4:54:12 PM EDT
[#15]
soak them in ice water first
brush with olive oil sea salt then grill on a wire rack or basket if you have one serve slightly al-dente (firm and not fully cooked) some butter |
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Posted: 7/3/2012 4:54:40 PM EDT
[#16]
Quoted:
Yea, you can grill just the tips. This is a good point. toss the shitty part out. (bottom half) also, your pee is going to smell awesome
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Posted: 7/3/2012 4:55:31 PM EDT
[#17]
A little bottled Italian dressing, let it marinate for a while, toss it on the grill till it looks done and serve. Works for us!
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Posted: 7/3/2012 4:57:59 PM EDT
[#18]
I like my asparagus like I like my women, skinny and steamed.
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Posted: 7/3/2012 4:58:16 PM EDT
[#19]
I did a little olive oil and salt and pepper in foil. Probably 12 minutes or so till tender.
I can fuck up anything, other than red meat and chicken, on the grill like it is my job. If I can do it. You can do it! 
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Posted: 7/3/2012 5:01:10 PM EDT
[#20]
Quoted:
Yea, you can grill just the tips. |
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Posted: 7/3/2012 5:12:56 PM EDT
[#21]
Cut the fibrous end off and take the skin off the stalk with a veggie peeler (trust me on this) toss with olive oil, sea salt, and fresh pepper. Use medium heat, they cook fast, just a couple minutes. If you get flare ups, you used too much oil.
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Posted: 7/3/2012 5:40:11 PM EDT
[#22]
Quoted: I am curious,,, you peel your asparagus?Cut the fibrous end off and take the skin off the stalk with a veggie peeler (trust me on this) toss with olive oil, sea salt, and fresh pepper. Use medium heat, they cook fast, just a couple minutes. If you get flare ups, you used too much oil. I am not bashing ya just very very curious, you should snap a few pic's next time you do this, I give everything a chance and like new ideas. |
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Posted: 7/3/2012 5:46:06 PM EDT
[#23]
If you need to mark your territory, you will be GTG after dinner!
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Posted: 7/3/2012 5:47:26 PM EDT
[#24]
Quoted:
Quoted:
I am curious,,, you peel your asparagus?
Cut the fibrous end off and take the skin off the stalk with a veggie peeler (trust me on this) toss with olive oil, sea salt, and fresh pepper. Use medium heat, they cook fast, just a couple minutes. If you get flare ups, you used too much oil. I am not bashing ya just very very curious, you should snap a few pic's next time you do this, I give everything a chance and like new ideas.
Yeah, I'm wondering about this also.... Never done it, never needed to. Why? |
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Posted: 7/3/2012 5:48:26 PM EDT
[#25]
Quoted:
I like my asparagus like I like my women, skinny and steamed.
http://i602.photobucket.com/albums/tt101/edb_2009/100_1076-1.jpg Excuse me, Sir. But would that be Yorkshire pudding? If it pleases Sir, may I have your recipe? Mine always sucks. Bad. |
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Posted: 7/3/2012 5:49:05 PM EDT
[#26]
Indirect heat.
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Posted: 7/3/2012 5:50:17 PM EDT
[#27]
Don't grill. Put them in a oven safe glass dish with a tiny bit of olive oil. Cook for about ten minutes. Apply a small amount of lemon juice and serve.
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Posted: 7/3/2012 6:35:18 PM EDT
[#28]
Quoted:
Quoted:
I like my asparagus like I like my women, skinny and steamed.
http://i602.photobucket.com/albums/tt101/edb_2009/100_1076-1.jpg Excuse me, Sir. But would that be Yorkshire pudding? If it pleases Sir, may I have your recipe? Mine always sucks. Bad. Sure thing. 1/3 cup flour 1/3 cup milk 1 egg a pinch of salt. Blend that up thoroughly, cover and refrigerate while you cook your beef. When your beef is done and you take it out to rest, turn the oven up to 450. Pour a some of the fat from the roasting pan into a baking dish. Put that in the oven to get the grease good and hot. Pour the cold batter into the hot grease put the baking pan in the oven for 20 minutes, 25 if you like it a little browner. Slice beef, put pudding on plate, add gravy and NOM! That recipe makes a pan about 6X9 for two big servings you could probably get 3-4 servings if you kept em small. |
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Posted: 7/3/2012 6:36:12 PM EDT
[#29]
i like some garlic on them with salt pepper and olive oil
that's just me though bro you might like things differently |
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Posted: 7/3/2012 6:40:06 PM EDT
[#30]
wrap with some good bacon around clusters of 3 stalks. Pin together with angel hair spaghetti instead of toothpicks...eat the whole thing.
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Posted: 7/3/2012 6:46:34 PM EDT
[#31]
peeling renders the tougher ends useable.
Generally if you take a spear and grab both ends and bend, it will break in a very special place. That place is where the though ends and the tender begins. Peeling the ends gives you more useable veggie (which is nice since you pay by the pound.) |
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Posted: 7/3/2012 7:30:28 PM EDT
[#32]
Quoted:
Quoted:
Quoted:
I like my asparagus like I like my women, skinny and steamed.
http://i602.photobucket.com/albums/tt101/edb_2009/100_1076-1.jpg Excuse me, Sir. But would that be Yorkshire pudding? If it pleases Sir, may I have your recipe? Mine always sucks. Bad. Sure thing. 1/3 cup flour 1/3 cup milk 1 egg a pinch of salt. Blend that up thoroughly, cover and refrigerate while you cook your beef. When your beef is done and you take it out to rest, turn the oven up to 450. Pour a some of the fat from the roasting pan into a baking dish. Put that in the oven to get the grease good and hot. Pour the cold batter into the hot grease put the baking pan in the oven for 20 minutes, 25 if you like it a little browner. Slice beef, put pudding on plate, add gravy and NOM! That recipe makes a pan about 6X9 for two big servings you could probably get 3-4 servings if you kept em small. Ah, you cool the batter. That's where I have been going wrong. Will have to try this weekend. |
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Posted: 7/3/2012 7:39:36 PM EDT
[#33]
It's said to be best refrigerated overnight, but at least for two hours.
You should come out good this, recipe has worked every time for me. |
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Posted: 7/3/2012 7:41:22 PM EDT
[#34]
Quoted:
Throw it in the trash and cook some ribs. /thread ETA If you just have to prepare it wrap each stalk in bacon fry in skillet until the bacon is done. Remove tasty bacon...give Asparagus to the women you cooked it for...retain and transfer bacon to your plate then enjoy eating the bacon.
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Posted: 7/3/2012 7:44:41 PM EDT
[#35]
Quoted:
i like some garlic on them with salt pepper and olive oil that's just me though bro you might like things differently Olive oil, salt, fresh cracked pepper, garlic, and a little lemon zest. 
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Posted: 7/3/2012 7:48:55 PM EDT
[#36]
1) snap off the end where they break naturally
2) grill until tender but with a slight crunch still left in them 3) toss in olive oil, salt, garlic, and pepper Much better flavor than baked, blanched, or boiled |
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Posted: 7/3/2012 7:55:13 PM EDT
[#37]
If you think you should give them more time......take them off, they are done! I usually leave them on too long
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