FryBoy
Washing Up
My wife and I picked up a porterhouse at the market this afternoon ($4.97 per pound at Von's) and grabbed some fresh asparagus to go with it. We like it grilled, which is easy to do:
- Select medium to large stalks -- avoid the pencil-thin stalks. Make sure they're fresh and firm, not limp, and reject any with bad spots.
- Cut off the tough ends, leaving each stalk about 6 to 8 inches long.
- Put them on a plate and drizzle with a little olive oil, then roll them around with your fingers to coat them all over.
- Season with a little salt and finely ground black pepper.
- Put the stalks on a hot BBQ grill, lining them all up across the grate so they don't fall through.
- Turn them after a few minutes using a spatula.
- The asparagus is done when a cooking fork easily pierces the thickest stalk -- but don't overcook. Total cooking time should be about 8 to 10 minutes max, depending on how hot your fire is.