The Ides of March

Here it is, the Ides of March, and for (I think) the first time in my life, I’m thinking about spring when the calendar says spring is coming. We have friends visiting from New York, and they were as surprised as I was to find crisp, fresh, new asparagus spears for sale at a price that could only mean they’re coming into season.

Yesterday afternoon it started to clear, not enough to see the mountains but enough to hint at long, warm summer evenings. With the time change, it’s now light at dinnertime here, so we packed up some firewood and hit Golden Gardens for a bonfire cookout. We had dogs and s’mores, of course, and in an effort to add something green to our recently rather brown diet, those asparagus, marinated in a quick soy, dijon, lime juice and olive oil mixture and then grilled:

Golden Gardens Grill

Marinated Grilled Asparagus

More on the s’mores tomorrow.

Recipe for Marinated Grilled Asparagus
Recipe 74 of 365

Though I’m sure new, tender spears would be delicious roasted in a hot oven or cooked on a gas grill, I love the crispy, blackened edge real, hot flames gives these asparagus. They make for convenient finger food while you’re waiting for the rest of the meal to come off the grill!

TIME: 5 minutes prep plus 5 minutes cooking time
MAKES: 4 servings

1 (1 pound) bunch asparagus
1 tablespoon Dijon mustard
1 tablespoon soy sauce
1 tablespoon lime juice
3 tablespoons olive oil
Salt and freshly ground pepper

Prepare a hot fire, or preheat a grill on medium-high heat.

Trim the asparagus and transfer them to a big zip-top plastic bag. Place the Dijon, soy, lime juice, and olive oil in a small bowl, season with salt and pepper, and whisk until blended. Pour the marinade into the bag with the asparagus, seal the top, and shake the bag to coat all the asparagus. Marinate at least 30 minutes, and up to 6 hours.

When ready to grill, remove the asparagus from the marinade and arrange on the grill, perpendicular to the grill racks. Cook for about five minutes, turning occasionally, or until the asparagus are browned (or blackened) on the outside and cooked through. Serve immediately.

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Filed under recipe, Seattle, side dish, vegetables

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