Local Asparagus

Asparagus - you're served!

As stated in the last post, this post is about the asparagus I made to go along with my Tom Colicchio Steak.  The recipe comes from a local cookbook, “Rino’s Kitchen – Cooking Local in Windsor & Essex County” by Rino Bortolin.  For those of you not familiar, Rino Bortolin is a councilor for the city of Windsor.  Rino also believes greatly in supporting local business (a belief we both share).  And Rino owns Rino’s Kitchen and Ale House located in Windsor with his wife, Anastasia.  Be sure to check out Rino’s restaurant if you haven’t already, it’s located at 131 Elliot Street West!

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[/span4][span8] The recipe was titled Lemon Grilled Asparagus, which sounded extra delish to me! One of the lucky things about living in Windsor is there are quite a few local markets and several farmer’s markets that pop up during the weekends. I try to get all my produce and meats from the local markets. The asparagus, lemon and garlic were all bought at Market Square in Walkerville. (I plan on doing a more detailed write up about the market later so stay tuned for that 🙂
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One pound on the dot!
One pound on the dot!
[/span4][span8] To start off I used one of my favorite kitchen tools, my kitchen scale! I find it so handy to have a scale to get the exact measurement of ingredients. I measured out a pound of asparagus (you will notice the recipe at the bottom calls for two pounds of asparagus but since it was only Matt and I eating I halved the recipe).
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[/span4][span8] I lit my grill and got a large pot of water boiling. While I waited for the water to boil (which always seems to take forever), I prepared my asparagus by breaking off the woody ends off each spear. When the water was finally boiling I dropped in the asparagus and cooked for 2 minutes.
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[/span4][span8] Then I drained and tossed with olive oil, salt, pepper and chili flakes.
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grillin
grillin
[/span4][span8] Next I placed the asparagus on the grill grate, in the opposite direction as the grate so the asparagus wouldn’t fall in.
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Asparagus - you're served!
Asparagus – you’re served!
[/span4][span8] I used tongs to push the asparagus to roll them over and grilled for several minutes, rolling every minute or two, until they were lightly charred. Then I removed them from the grill and tossed with olive oil, lemon juice, lemon zest and minced garlic. Then they got served with Tom Colicchio steak.
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Verdict:  Yum!  The asparagus made the perfect side for our steak but I know the asparagus would make the perfect side for a slew of other main courses.  And the recipe was quick and easy.  In fact while my steak rested I was able to put the whole side dish together.  If you want to also enjoy this delicious side dish you can download the recipe here.

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