|Thyme-Marinated Grilled Asparagus
||[Feb. 12th, 2006|04:49 pm]
Sweet Little Chef
2 pounds asparagus, tough stems trimmed
2 tablespoons red wine vinegar
2 shallots, chopped
3 cloves garlic, chopped
1 tablespoon chopped fresh thyme
1 teaspoon orange juce concentrate (or 1/2 fresh squeezed orange juice or 1 teaspoon orange juice)
1 tablespoon grain mustard
1/3 cup extra-virgin olive oil
salt and black pepper to taste
Bring 2 quarts of salted (kosher salt works best) water to a boil in a large pot. Add asparagus and cook until it is crisp-tender, 3 to 4 mins depending on size. Drain and shock in ice cold water ensuring it is completely cooled off. Set aside.
In a bowl, combine vinegar, shallots, garlic, thyme, orange juice concentrate, and mustard. Slowly whisk in oil to blend well. Season with salt and pepper.
Pour mixture over asparagus. Let marinate while you light the coals or start the grill. (I like to marinade the asparagus 30 mins to an hour.)
Grill the asparagus on each side just to mark it, 1 to 2 mins per side. Remove from grill. Serve warm or at room temperature.
This is my absolute favorite recipe for asparagus. This recipe made me LOVE asparagus (I used to not touch the stuff with a ten foot pole). This marainade can be used on other veggies - my favorite being squash (green or yellow).