This is my photographer friend Arthur's asparagus recipe. The recipe is very simple to make, easy clean up and super tasty. I actually cooked them in the oven, but they can easily be cooked on the grill.
Wrapping the asparagus in foil keeps them from falling between the grill grates and makes clean up easy. Cooking time will vary based on the thickness of the asparagus. Pencil thin asparagus are my favorite, but they are not always available. This time around they were rather thick so they took a little longer to cook. I usually trim asparagus about 2" or a little less, depending on how fresh they are, basically you want to go as high on the stalk to the point that you could snap off with your hands- cutting off the dry area. From start to finish the recipe can be prepared in about 25 minutes.
Marinated Grilled Asparagus:
2 bunches fresh asparagus
1/4 cup chopped red onion
2 tablespoons minced garlic
salt and pepper to taste
1/4 cup olive oil
juice of 1 lemon
1 lemon, sliced
1/2 teaspoon cayenne pepper
1 tablespoon chopped fresh rosemary
1. Trim and wash asparagus and lay on two pieces of overlapped foil (see photo). Pull up the sides of the foil to keep the liquids from running out and sprinkle asparagus with remaining ingredients.
2. Enclose asparagus is foil making sure to seal edges well. Bake in preheated 350 degree oven for 20-25 minutes or place package on medium hot grill for the same amount of time.
