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.