Grilled Buffalo Asparagus
Asparagus, quite delicious grilled all by itself, is also a very adaptable vegetable, compatible with a wide range of flavorings that actually bring out, rather than mask, its subtle but distinctive taste. Okay, so you might think that the “buffalo” approach, with the intensity of hot sauce and blue cheese, is going too far. You might think so, but you would be wrong. Somehow these flavors all work together, and this is one of the most popular side dishes we’ve come up with recently. It also makes an excellent appetizer.
Recipe courtesy of "Grill It!" by Chris Schlesinger and John Willoughby, copyright 2008. Used by permission of DK Publishing. All rights reserved.
Ingredients
| 24 asparagus spears, slightly larger in diameter than a pencil, trimmed | 1/4 cup of your favorite hot sauce | |
| 2 tablespoons olive oil | 3 tablespoons soft butter | |
| Kosher salt and freshly cracked black pepper | 1/4 cup blue cheese |
directions
Total:
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1
Build a fire in your grill. When the coals are all ignited, the flames have died down, and the temperature is medium, you’re ready to cook.
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2
Rub the asparagus with oil and sprinkle generously with salt and pepper, then put on the grill directly over the coals (you can use skewers to keep them together if you wish). Cook until the spears are browned and tender (4–6 minutes).
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3
Combine the hot sauce and butter in a large bowl, mashing until smooth. Add the asparagus and toss gently to coat with the sauce.
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4
Arrange the asparagus on a serving platter, crumble the blue cheese over the top, and serve.
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