grilling

basil infused grilled asparagus

by jani on May 25, 2012

One of my favorite veggies is asparagus; I’ve loved it from the time I was just a child. That’s before I found out all about it’s great nutritional value. I’ve always steamed asparagus in just a very small amount of water, adding about a tablespoon of olive oil and covering it with a lid. But my favorite way to eat these tasty spears is grilling!

asparagus ingredients 1

Ingredients:

  • one bunch of fresh asparagus (this should be consumed within 48 hours as it is more perishable than other veggies- keeping a damp paper towel or cloth wrapped around the bottoms, while in fridge,  helps retain their freshness)
  • Emeril’s original essence seasoning (we love the flavor of this seasoning and a bonus? less sodium than salt!
  • Sciabica’s Oil of the Olive-Basil (this is a more expensive olive oil, but the infused basil just enhances the flavor… so worth it!)

A trick to getting the most tender of spears, is to hold it in your hand; if it’s flimsy and doesn’t snap, toss it down the disposal. We never cut the end off our asparagus… if you want them to be the same length, cut them after they’ve been snapped. To snap, you hold the asparagus and gently breaking off the end.

Place the asparagus on a cookie sheet (you can use a gallon ziploc baggie if you prefer) and then drizzle Sciabica’s olive oil liberally over all spears, turning to make sure they are evenly coated.

Sprinkle Emeril’s Original Essence seasoning on both sides of asparagus spears, making sure all spears are coated.

Grill asparagus at 350-375 degrees for about seven minutes per side or until they have an even dark brown grill pattern on each side. You need to watch them closely, turning them with your tongs.

asparagus on grill 1

Asparagus w grilled chicken 2

We enjoyed ours with grilled chicken tenders and fresh tomato slices, it tasted great and was healthy too!

With asparagus now in season, this is a great time to complement your summer table! Lots more grilling coming your way… thank you, HB!

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I’ll never forget my first trip to the Hawaiian Islands. It was still a territory of the U.S. Crazy, I know, but even after so many years, I still remember the distinct aroma of the Dole Pineapple Factory! Oh, and they actually had pineapple juice coming from the drinking faucets! As a little kid, I thought that to be the greatest-ever invention of all time!

In today’s world there are all kinds of easy kitchen gadgets including such innovations as pineapple slicers and corers ( I know I saw them online).  But, if you’re like me and don’t own one, I’m gonna show you how Hawaiians taught my mom how to cut a pineapple and she taught me! It’s really not that tough!

First, how do you choose a good pineapple? Well, color is so important; never settle for a green pineapple. They need to be more golden in color. Secondly, while holding the pineapple steady, just grab one of the inside leaves, if it comes out easily without any effort, it’s usually a good one. HB always lets me choose the pineapple; he knows I’ll pick a ripe one!

Place your pineapple on a cutting board and cut the top off (be very careful where you place your fingers). Then cut the bottom off.  It should look like this:

Next step: place the pineapple standing, then carefully cut from top to bottom (you will need to move your knife with the shape of the pineapple). Don’t worry about the little, brown rind eyes. You can cut those off later with a paring knife.

Then slice the pineapple, so that you have even rings, approximately 1/2 to 3/4 inches thick. Place on a cutting board and use a small paring knife to cut a circle around each core or hard center.

After you’ve cut the core, gently hold the pineapple and use your thumb to press out the center core.

 Before grilling, I like to brush each side with a teriyaki glaze, this gives the pineapple a better carmelized taste. Kikkoman has a good teriyaki baste and glaze product.

Now, they’re ready to grill. We grilled ours for about seven minutes per side at 375 degrees. Once you see the dark brown grill marks they are ready to turn. You can serve them in cut up chunks or simply as rings. Enjoy!

It’s really so easy and tastes delicious! I’d love to hear back! And don’t let a fresh pineapple scare you out of trying this sweet treat!

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