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asparagus handful of fresh thyme branches fresh squeezed lemon juice mustard lemon pepper thyme sugar garlic salt lemon zest
Viewed: 65 - Published at: 4 years agoIngredients
- 2 pounds asparagus
- 1/4 cup EVOO plus 1 TBS
- Big handful of fresh thyme branches
- 3 tablespoons fresh squeezed lemon juice
- 1 tablespoon dijon mustard
- 1 teaspoon lemon pepper, preferably salt free (Penzeys makes a wonderful one)
- 1 tablespoon chopped fresh thyme leaves
- pinch of sugar
- pinch of garlic powder (never was a fan of these kinds of seasonings but sometimes they just do the trick in the right preparation; I use a wonderful powder from the local coop that is free-flowing, not treated)
- salt to taste
- lemon zest from the juiced lemon
Method
- Rinse the asparagus, snap off the bottom ends, pat off excess water, place in a flat platter, drizzle with 1 TBS. of EVOO, then rub it over all the spears.
- Prepare a charcoal grill for direct heat and get coals to a medium level. Grill asparagus for 5-10 minutes, depending on thickness, or until lightly charred. Throw a handful of fresh thyme branches that have been soaked in water on the coals while the cover is in place to lightly smoke the spears. Remove to original platter and set aside to cool.
- Whisk the rest of ingredients in a bowl. Adjust seasonings to taste. Pour over the cooled asparagus, tossing to coat all the spears. Chill, tossing occasionally to keep everything coated evenly, at least an hour.
