Grilled asparagus with Lemon Marinade


Mini food blogging again this week for another Needs Must session at the cooking clubs, choosing Curtis Stone and Mark Bittman recipes to play with.

Easy enough during asparagus season and fresh from the farm stand this week, try it grilled with a simple marinade like Mark Bittman’s simple marinade recipe below,  a simple homemade lemon vinaigrette, or maybe consider bottled lemon dressing or marinade from the store.

Mark Bittman’s Grilled Asparagus with Lemon Marinade
Heat a grill; position the rack 4 to 6 inches from the flame. Combine 2 tablespoons olive oil and the zest and juice of 1 lemon; brush onto the asparagus. Grill the asparagus, turning once or twice and brushing with sauce until done, 8 to 10 minutes. Garnish lemon wedges.

Marisa made a favorite Greek orzo salad that I adapted a few years ago based On a Curtis Stone recipe and we joined forces to make beef shish kebab and grilled onion wedges all in all a great dinner.

Sous Vide seasoned beef, filet or sirloin cubes about 2-inch chunks drizzled with EVOO, fresh rosemary, and Montreal Seasoning a great thing to have on hand when you can’t run to the store all for special seasoning ingredients and it also comes in a chicken/pork version, pretty handy pantry item for so many things.  I had some very petite filets cut into chunks and sous vide for 60-90 minutes at 134º and then skewered and grilled for just a few minutes for a bit of char.



One thought on “Grilled asparagus with Lemon Marinade

  1. I love fresh asparagus this time of year, either with lemon as you’ve done or with roasted with a friend egg and breadcrumbs. This looks delicious and so does the orzo salad – I love how it’s exploding off the plate. Makes it look very welcoming.

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