The trick is to smoke the meat and not make the meat smoke

GRILLED ASPARAGUS

  Date: May 02, 2011
  Favorite: Veggies
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This recipe from SERIOUS BARBECUE was made to accompany some GRILLED SWORDFISH STEAKS. As is typical of Adam Perry Lang’s recipes there were several layers of flavor. The cooked asparagus were tossed with a sherry-shallot vinaigrette dressing hot of the grill. Then they were covered with fresh tarragon leaves. When they wee plated a little more of the vinaigrette was added followed by some fresh squeezed lemon juice. They made for a very tasty side dish, one that would go with almost any meal.
Related Photo Entries:
Recipe Source:
Alt image
Meathead
Serious Barbecue:
Grilled Asparagus w/ Sherry-Shallot Vinaigrette - Page 320
Grill:
Alt image
Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • SR Grill Press
  • SR 19" Locking Tongs