New favorite thing

[ksmith]

Prep some asparagus spears and lay them on a cookie sheet or broiler tray. Halve some cherry tomatoes and add them to the tray. Chop up a shallot and sprinkle it over the other stuff. Brush everything with olive oil, then salt and pepper. Broil on HIGH until the shallot starts to turn light golden and parts of the asparagus have browned.

ZOMG. I had some of this yesterday, as a side salad with a turkey sandwich. Today I tossed it with some leftover pasta. I'm sure grilling is *the* way to do this, but broiling works just fine.

All my Madison asparagus is gone.

Comments

[deakat]

Thanks for sharing! I think I'll give that a try after a trip to the farmer's market next weekend, along with a sprinkle (or handful) of some finely minced fresh garlic. I sometimes don't know when to stop if garlic is involved. *g*

[kristine-smith.livejournal.com]

I thought about adding garlic. It would be a nice addition.

[berry-k.livejournal.com]

Garlic would be nice. This is a yummy way to eat asparagus. The other day I took asparagus, zucchini sliced the long way and some sweet potato slices, tossed them in olive oil and kosher salt, and then grilled them. At the same time, I had patted some boneless pork chops with a tasty spice rub we had, and then grilled them too. Add some hominy warmed up in a pan with a bit of bacon fat, and I wouldn't have been disappointed to have gotten that in a restaurant, if I do say so myself. Though the plating could have used work :-)

[kristine-smith.livejournal.com]

I broiled some zucchini and sweet potato sticks a month or so ago. Cooking veggies with that dry, high heat caramelizes the sugars. Maybe that explains the *pop* in flavor.

Plating isn't one of my mad skilz either. *g*

[barbarienne.livejournal.com]

Broiling is just contra-gravity grilling! :-)

This is how I learned to like brussels sprouts. I'll do them, or baby bok choy, in much the same way.

Everything is better with caramelization!

[kristine-smith.livejournal.com]

Broiling is just contra-gravity grilling! :-)

I know. But you don't get the cool little grill lines. /////

I should try brussels sprouts that way. I do like them, but they can be bitter.

I had pickled brussels sprouts once, at a bar in Wisconsin. The woman who made them added a hot pepper to each jar for a little added kick. They were actually pretty good, but I couldn't help but refer to them as furry eyeballs, which kinda grossed people out. Go figure.

[(Anonymous)]

If you soak the brussel sprouts in water for 10-15 minutes, they are much less bitter. I like mine steamed then tossed in melted butter and chopped pecans.

Cynthia