Chef Sandy Dowling
Wednesday at the Willows
1 large bunch, fairly thin, asparagus spears
2 tablespoons balsamic vinegar (reduced or non-reduced)
4 tablespoons extra virgin olive oil
Kosher salt and freshly ground pepper
In a non-reactive glass dish with sides place the trimmed asparagus spears. Cover with olive oil and toss to coat. Drizzle vinegar over the spears and toss again. Sprinkle with kosher salt and freshly ground pepper. Let sit at room temperature for at least 1 hour preferably 2-3 hours. When ready to grill place spears over a medium high heat to grill and cook on each side for about 1 minute. When done these are ready to eat. We also like to add these, sliced, to a tossed salad, for a bit of extra drama, just above the greens, before a grating of cheese.
www.thewillowsbedandbreakfast.com
Grilled Asparagus Spears
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