Friday, August 26, 2011

Farm Fresh Friday- Asparagus

I was so excited to cook this dish as I love asparagus. I think it is such a pretty and sophisticated vegetable. It's also versatile and can been incorporated into everything, risotto, pasta, quiche, and can be steamed, grilled, boiled etc... But I like mine grilled with garlic. Kevin even surprised me with bringing home steak to eat with it. I LOVE steak and ASPARAGUS. It feels just like a 5 star restaurant. Tip: roll asparagus in salt before grilling or steaming.

Garlic Sauce
  • 1 Head of Roasted Garlic
  • 2-3 TB Butter
  • 1-2 TB Olive Oil
  • Salt and Pepper to taste
  • 1/2 tsp Soy Sauce

To roast garlic- roasting garlic makes the garlic sweet
1. cut off the top off the garlic cloves, pour olive oil over garlic, and put in tinfoil pouch.
2. Put in oven at 350 degrees for about 35-45 minutes. Remove and let cool. The cloves will fall right out when you squeeze them.
3. I took four roasted garlic cloves and cut them and then took the knife on its flat side and mashed it into a paste.
4. Add a pinch of salt
5. Place garlic paste in heated sauce with melted butter and 1 TB olive oil
6. Season with salt and soy sauce
* soy sauce gives it a rich, salty flavor.
-If you want to make the best shish-kabobs in the world, use this same sauce and baste vegetables, pineapple, and meat constantly while on grill.

1. Roll asparagus in salt
2. Blanch in boiling water
3. Place on high heat grill
4. Baste with garlic sauce - stir to not let soy settle on bottom of bowl.
5. Take off grill when you see grill marks and taste test to see if it's ready!

** Going to add the Steak Post later with the sauce. Look for it soon!

by Alix
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mindy starr cone said...

i really like that you put your picture up on the post! it looks cute!

Cali Cooking Couple said...


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