THYME-GRILLED ASPARAGUS
About 1/4 pound thyme springs, rinsed* (about 4 cups)
About 2 pounds asparagus
2 tablespoon extra-virgin olive oil
Salt and pepper
In a bowl, cover thyme springs with cool water and let stand at least 20 minutes or up to 4 hours.
Snap off and discard tough stem ends from asparagus. Rinse and drain spears. In a large bowl, mix asparagus with oil.
Lift thyme from water, drain, and arrange in a 6 by 18-inch rectangle on a barbecue grill over a solid bed or hot coals or high heat on a gas grill. Arrange asparagus in a single layer on thyme; close lid on gas grill. Cook, turning spears once, to brown lightly on two sides, 4 to 6 minutes total.
Transfer asparagus to a platter; discard thyme. Add salt and pepper to taste. Serve warm or cool.
*The thyme springs must be soaked before being cooked so they won't be inclined to catch fire. If you can't get a large quantity of fresh thyme, skip the herb bed and season the grilled asparagus with about 2 teaspoons fresh thyme leaves.
Source: Sunset Magazine; August, 2000
About 1/4 pound thyme springs, rinsed* (about 4 cups)
About 2 pounds asparagus
2 tablespoon extra-virgin olive oil
Salt and pepper
In a bowl, cover thyme springs with cool water and let stand at least 20 minutes or up to 4 hours.
Snap off and discard tough stem ends from asparagus. Rinse and drain spears. In a large bowl, mix asparagus with oil.
Lift thyme from water, drain, and arrange in a 6 by 18-inch rectangle on a barbecue grill over a solid bed or hot coals or high heat on a gas grill. Arrange asparagus in a single layer on thyme; close lid on gas grill. Cook, turning spears once, to brown lightly on two sides, 4 to 6 minutes total.
Transfer asparagus to a platter; discard thyme. Add salt and pepper to taste. Serve warm or cool.
*The thyme springs must be soaked before being cooked so they won't be inclined to catch fire. If you can't get a large quantity of fresh thyme, skip the herb bed and season the grilled asparagus with about 2 teaspoons fresh thyme leaves.
Source: Sunset Magazine; August, 2000
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