Pamela’s Kitchen: Grilling Asparagus - The Packer

Pamela’s Kitchen: Grilling Asparagus

07/20/2012 03:46:00 PM
Pamela Riemenschneider

We love grilled asparagus, and any way to make it easier is a win with me. Anyone who grills asparagus regularly knows there’s a certain number of “men overboard” you lost to the grill, unless you use one of those baskets.

But if you use one of those baskets, well, you can’t use any sauce or flavorings like that.

This Marketside brand Grilling Asparagus tray seems like a great compromise, but it’s not perfect.

At $4.32 for a 10-ounce tray, the price seems a bit dear. The sauce also was heavy on the oil, but overall it was easy and tasty. I did, however, lose a few sprigs to the grill. I guess that’s the price you pay.

Comments (2) Leave a comment 

e-Mail (required)


characters left

will tarleton    
oxnard CA  |  July, 26, 2012 at 03:30 PM

Way to expensive and definitely the WRONG way to cook asparagus! The spears should be placed directly on the grill and rolled until slightly charred. The asparagus should still be crisp when done. Not drooping over like Pamela's. Also the sauce should be added after the asparagus is cooked.

Vivienne Long-Speer    
Georgia  |  July, 30, 2012 at 09:22 AM

There is no reason to put any goo on the asparagus before cooking (or after) as far as I'm concerned. You could add a little olive oil, balsamic vinegar & kosher salt. Direct heat is best.

Feedback Form
Leads to Insight