May 8, 2013

all up in your grillz

Photo © Brian Sorg

The Green City Farmers Market's long anticipated outdoor season is here! For us that means one thing: vegetables on the grill. They're easy, quick & there are a million ways to prepare...but when you're fortunate enough to get farm produce so delicious on its own, simple is best. I eat vegetables by the bucket load & thankfully Brian is happy to partake, especially if the grill is involved. We always stop by Mick Klug Farm's stall to pick up whatever they have that day; in this case they had gorgeous purple asparagus (the thinner the better, in my opinion). 

Spears x Sorg
1 bunch asparagus
4 cloves garlic, minced
2 lemons, zested & juiced
1 tbsp olive oil
Hearty amt of salt & pepper, coarsely ground

Trim bottom stems, throw above ingredients in a plastic bag and let marinate for an hour in the fridge. Heat grill, put asparagus directly on the grill, tossing every couple minutes, 5-7  minutes. 

Instructions from the grill-master:
- Eat these spears with your fingers, not a fork.
- Pair with Crooked Tree's 'Tilted Smile Imperial Pilsner' (*or a glass of sav blanc)

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