Fathers Day BBQ contest - entry #3 (Garlicky Asparagus)!

The third recipe Eric chose to make was Michel Houle’s ‘Garlicky Asparagus’. Yes, asparagus on the BBQ! This puts Michel in the running for the Napoleon grill from Capital Appliance & BBQ, pending the taste test with Doc, Woody and Randall.

First, you trim wash & pat dry the asparagus spears. Cause that’s how it’s done.

Then, you crush & mince SIX garlic cloves, and put them in a freezer bag with the asparagus, sesame oil, garlic powder, lemon pepper, salt and fresh chopped rosemary (in this case, straight from Eric’s stupidly large herb garden). Marinate for…a while. Or not. Michel was not specific.

Then, it’s straight onto the ‘Q for direct grilling, about 400 degrees, for 10-20 minutes (keep an eye out!). Sprinkle with fresh grated parmesan and…serve. Delicious!