My Secret: Soak some wooden skewers in water and then skewer together 6 or 7 stalks of asparagus all in a row like a little fence, using two skewers, one at the top one at the bottom. They won't fall through the grate on the grill and they are easy to flip.
Both of these recipes for asparagus are delicious.
Place ingredients in a resealable bag and marinate for two hours. Thread on to bamboo skewers that have been soaked in water and grill on medium for 5-6 minutes.
Here's another recipe:
1 lb fresh asparagus 2 TBS olive oil kosher salt and freshly ground black pepper
PREHEAT grill to high and cook asparagus for 3 minutes or until it reaches the desired consistency you are looking for. Some people like it crisper and other like it well done.
Don't have a grill - or it's raining outside?
PREHEAT oven to 400 degrees and grease a baking sheet. Coat asparagus spears with olive oil and balsamic vinegar. Place in a single layer on the baking sheet and season with kosher salt and freshly ground black pepper. Roast for 10-15 minutes.
3/4 cup homemade mayonnaise 1/4 cup homemade cherry conserve 1/2 tsp curry powder 1/4 tsp salt 12 ounces crushed pineapple, well drained and squeezed dry 1/4 tsp lemon juice 2 cups finely chopped cooked chicken 1 cup finely diced celery 1/2 cup sliced green onion
First combine the mayonnaise, chutney, curry powder and salt. Add remaining ingredients - chill before serving.
THINGS YOU NEED TO KNOW
I want to give you some examples of what is in the products you are eating from the grocery store.
David Zinczenko from "Eat This Not That" has posted some information that you really need to see.