Can you believe April is already here?! All I can say is bring on the fruits and veggies! I am psyched for all of the produce that comes with the warmer weather and sunshine…everything comes alive this time of year.
Last weekend Ryan and I traveled to Stoughton to visit my parents and relatives that were visiting from out of town. Low and behold my mom stumbled upon a local farmer selling asparagus on the side of the road. A total score for this time of the year, if you ask me! Nothing beats freshly grilled asparagus. I could literally have just a plate of asparagus for supper and would be completely happy with that meal decision. Now my husband on the other hand, had a minor asparagus choking incident as a child and it’s a rare occasion that I can get him to eat this green delicacy.
I had been thinking about how good that asparagus was and decided I needed to have some more of that green goodness this weekend. I thought I’d share this simple marinade and grill recipe with you.
Truffle Oil Infused Asparagus with Garlic
1 bunch asparagus, cleaned and trimmed
2 Tbsp truffle infused olive oil, plus more to drizzle
6 cloves of garlic, chopped
Sea salt and pepper, to taste
I love this recipe because of how quick and easy it is to throw together and then cook when you’re ready to eat. You’ll want to wash your asparagus and then bend each asparagus spear until it breaks. It will naturally break where the tender part meets the woodier end of the stem. You can throw the end pieces away and keep the beautiful, tender head pieces to marinate and grill. Put your asparagus in a marinade container or baggie. Add the truffle infused olive oil (or oil of choice), garlic, and salt/pepper to the marinade container. Mix everything up so the spears are nicely coated with the oil mixture. You can make this the night before or morning before you go to work, so it has time to marinate and soak all of the flavor in, or you can throw it together as you are starting the grill. Either way, this is a sure win combination.
After you get your spears on the grill, be careful as you turn them so you don’t lose any to the flames or bottom of the grill (I know I’m not the only one it has happened to…ha!) Give them about 5 minutes, or until they are tender and slightly blackened. I took the leftover raw, chopped garlic and decided to not let it go to waste. I threw the chopped pieces into a small frying pan and sautéed them for about 3 minutes, just enough to take the “garlicy” heat out. I spooned them on top of my grilled asparagus and drizzled it with a little more truffle oil to seal the deal.
Asparagus perfection! I will openly admit that I sat and ate the entire plate. So. Good. Hey, I didn’t feel that bad knowing I was getting a good source of folate, potassium, and antioxidants. Plus, asparagus is thought to bring down homocysteine levels in the body, which have been linked to inflammation. All reason enough to make me feel good about eating a plate of it! Any good asparagus recipes you enjoy making this time of year?
Have a wonderful Easter everyone!
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