Ok............now we know Bobby is a girl!
Here's a simple recipe...........I hope you like Aspargus:
Asparagus.........now these are sold in bundles but if your just cooking for yourself you don't have to buy the whole bundle as your charged by the pound so you may want to just pull out 8 or so spears. I love the stuff and could eat a whole bundle
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Ok.......you can do this several ways but here are the two I ways I make mine.
(Cooking Inside)
Put a pot of water on your stove and turn the heat on high.
Now take your asparagus to the sink and give it a rinse. Now with each asparagus spear grab ahold of it with one hand on one end and the other hand on the other. Now bend the asparagus. This will cause the bottom end to snap off. You throw the bottom end away as this is the tough part and you don't want to eat it.
Now if the asparagus is not very thich.....about the size of a pencil then you don't have to do anything more. Now if its the thickness of say 3 pencils put together then you need to take a vegetable peeler and peel off the the top layer from about 1/2 way down.
Now get a large mixing bowl and put some cold water in it and add some ice.....I'll explain soon.
When your water is boiling add 1/8 tsp salt and throw in your asparagus. You only want the asparagus to be in the hot water for 2 minutes (This technique is called Blanching) and then take them out and put them in the ice water (This is called an Ice Bath.........your shocking the vegetable and this keeps the color a vibrant green). After being in the ice bath for about 30 seconds remove them and put them in a non stick skillet thats on a low setting . I then add 1 tbsp margarine some salt and pepper........just a pinch of each. Only keep them in the skillet till the margarine melts.........moving the asparagus around to coat with the margarine and S & P..........your done!
Now if your making them on the grill. Prepare the asparagus the same way as far as washing, snapping off the tough end and peeling the top layer if needed. Toss the aspargus with some Extra Virgin Olive Oil.......I'd say 1 teaspoon and a pinch of salt and pepper. Rub the Oil and S & P all over the aspargus and then take them out of the bowl and put them on the grill. Cook for about 2 minutes on one side then turn and cook on the other and your all done!
If you want to cook some chicken to go along with the aspargus...........about 2 hours before your ready to eat:
Wash a chicken breast and remove excess fat. Put the chicken in a resealable plastic food bag. Add the following in the bag also:
The juice of 1 lemon, 1 lime, 1 orange. To really get the juice out roll the fruit roll each under your palm on the counter kind of like mushing it down while rolling it around. Cut the fruit in half and squeeze the juice out of each half. Squeeze with the cut side facing the ceiling this way the seeds won't fall into the bag.
Also add 1 clove of garlic that you finely chop. Once you start watching those cooking shows you'll discover the easiest way to get this garlic finely minced or chopped.
Add a few pinches of Salt & Pepper. Also, 1 tsp. chili powder and 1 tablespoon of extra virgin olive oil.
Once all these ingredients are added to the bag then move the chicken around to get all the ingredients all over it. Seal the bag and throw it in the refrigerator and let it remain for 2 hours. This is called marinating your meat.
About 10 minutes before your ready to put your asparagus on the grill take the meat out of the bag and add your chicken to the grill. You'll cook the chicken on medium high heat for I'd say 5 minutes. This side will be nicely browned......then flip it over and do the same on the other side. Remove the chicken and put on a plate and immediately add your aspargus to the grill. Sitting the meat to the side for these few minutes is what is called resting your meat. This gets all the juices to redistribute throughout the meat.
You can buy a grill pan and cook the chicken and asparagus on top of your stove instead.
I hope all this makes sense to you. If you lived close I'd tell you to get your buns over here and I'd walk you through it. The amounts of spices and juices are an estimate. I cook for more than one but figured those amounts are probably what I'd use for just myself. If you have any questions please feel free to give me a holler.
