Well since John is officially trying to make me feel bad about myself by getting up at 6:45 this morning to go to the gym, I guess the least I can do is post something on the blog while I lay around and eat leftover pizza. I mean, come on, the guy is doing some serious overachieving today, considering we have the whole afternoon slotted for intensive gardening. Now if any of our readers are non-urbanites, I hope you won’t take offense to my use of the word “intensive” with regards to our 10’x10′ city yard, but what can I say, it kicks our butt every year. I expect this year to no different as we are embarking on our very first attempt at planting something in the ground, rather than just in planters. Assuming our biceps are up for it, we hope to be the proud owners of 3 new knockout rose bushes by the end of the day. For the planters, we’ve got a line up of impatiens, for color, and a whole slew of herbs, for eating – obviously. We’re even giving cherry tomatoes and eggplant a whirl this year, which should be interesting…or a disaster.
Regardless, by the end of the day I think we’ll have worked up quite an appetite, and since I picked up some beautiful purple asparagus at the farmers market yesterday, I think this recipe may be in our immediate future.
- 3 Tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp paprika
- 1/4 tsp chipotle powder (or cayenne)
- 16 stalks of medium-thick asparagus, woody ends snapped off
- Parmesan Reggiano cheese, shaved, to taste
- 1 Tbsp balsamic vinegar
- Place olive oil, salt, pepper, garlic powder, onion powder, paprika and chipotle powder in a small bowl. Stir to combine and let stand 5 minutes.
- Toss the asparagus with the seasoned oil. Let stand 5 minutes.
- Preheat the grill to medium.
- Place asparagus on the grill at a right angle to the grates, so that they don’t fall through.
- Close the lid and grill 5 minutes.
- Open, roll asparagus over, and grill an additional 2-3 minutes with the lid open.
- Bite into one near the bottom and check the tenderness. When they’re how you like them, remove from grill, top with cheese and drizzle with vinegar.