Recipe Original – Lemon & Herb Asparagus

Sorry again for my absence. I still don’t have a good flow of how I want to run this blog! I do have some time to write tonight, so I’ll get some recipes,Β app reviews {I’ve been working on a couple that are interesting!}, product reviews, CrossFit raves, and overall life posts scheduled!

Time for more yumminess!! Since its summer, this one is written for the grill, but I’m sure it could be done in the oven as well!

IMG_3637

Yay for fun pictorial instructions πŸ˜‰ the recipe card is at the bottom!

What You Need:

  • 1/2 bunch of asparagus
  • 2 TBSP olive/avocado oil or 2 TBSP of melted coconut oil
  • a few shakes of salt & pepper
  • 2 TBSP parsley, chopped
  • 1 TBSP chives, chopped
  • 1/2 lemon

*you’ll also need tinfoil!

How It’s Done:

  1. Preheat grill to medium heat. [I use an indirect heat grill]
  2. On a flat surface, lay out enough tinfoil that all your asparagus fit in a single row.
  3. Evenly spread oil on the tinfoil.
  4. Lay out the asparagus in the middle of the tinfoil. Roll the asparagus so the oil is completely covering each of the asparagus stalks.IMG_3635
  5. To your taste, shake salt and pepper over the asparagus. {I think freshly cracked salt Β and pepper yield the best result!}
  6. Chop and sprinkle the parsley and chives over all the asparagus.IMG_3634
  7. Cut the lemon into 1/2 in. slices. Lay the lemon slices on top of the asparagus.IMG_3637
  8. Use another piece of tinfoil to cover asparagus. Roll/fold the edges of the two pieces to create a cooking cocoon for the asparagus πŸ™‚ -of course, the most confusing step… I didn’t take a picture-
  9. Grill asparagus for 20 minutes, or until desired tenderness. Flip at the 10-minuteΒ mark.

Enjoy & Share the Blog with your friends!!

The recipe card, for your collection! {please note: the recipe card says 1 lemon, upon furthur thought, that may be too much, 1/2 a lemon will suffice!}

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