Sunday, April 7, 2013

Grilled Asparagus

Wash and trim the ends of a bunch of thin Aspargus (if you use thicker ones, trim the bottom of the stems to remove the outer peel).

I use a stove top panini griddle.  Heat and add about 2 tablespoons of good olive oil.  Place the asparagus on the griddle, turning occasionally until fork tender.  Remove and serve with a sprinkle of good sea salt and fresh ground black pepper.

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