ness Posted May 9, 2014 Posted May 9, 2014 When I grill or roast it, I toss the spears in some olive oil, then a little S&P. Ronnie -- you grill it with the proscuitto on or after? I've never done anything with it but I've seen it. Looks pretty thin usually -- wouldn't that burn? John
rps Posted May 9, 2014 Posted May 9, 2014 I have not pickled asparagus, but if I had to, I would treat it like cucumber. Salt and ice to crisp it, stack it in a jar butt side down with a bit of hot pepper at the bottom, and then fill the jar with the pickle marinade, seal it and process it. With that method, you have a hope of retaining the green color and the crisp.
Flysmallie Posted May 10, 2014 Posted May 10, 2014 Ronnie -- you grill it with the proscuitto on or after? I've never done anything with it but I've seen it. Looks pretty thin usually -- wouldn't that burn? Yeah grill it with it on. It gets a little crisp but just needs to be on the grill, medium heat, for about 5 minutes. It's freaking delicious!!
REDSOXWSCHAMP Posted May 12, 2014 Posted May 12, 2014 I used bacon, instead of proscuitto, worked out great!! thanks for tips
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