I consider labor day weekend as the last hurrah of summer. Soon we must say good-bye to late evenings spent sitting outside swatting at mosquitoes, trips up the canyon for bonfires, lazing in the sun poolside, popsicles, flip-flops, bar-b-ques, and sunscreen. We like to bid adieu with grilled foods and spending as much time outside as possible. Grilled asparagus and other veggies will be sure to make a debut. How will you celebrate this last long summer weekend?
grilled asparagus
asparagus
olive oil
thyme*
minced garlic*
red pepper flakes*
salt and pepper, to taste
*I don’t usually measure these; play with the amount you prefer adding other spices if you like.
Combine oil, thyme (fresh or dried), minced garlic, and red pepper flakes. After cleaning and drying the asparagus, skewer stalks together perpendicularly making a raft. Brush with oil mixture and place on grill, cooking until tender. Sprinkle with salt and pepper to taste.
