RECIPE MAGIC!

FRESH ASPARAGUS - 8 WAYS

THE BASICS

The best asparagus is about the size of your index finger. Trim the root ends, right where the stalks turn from white into green. For grilling, heat BBQ on high and don't start grilling until it's hot. Before placing on the grill, coat asparagus generously with extra virgin olive oil. Place on a medium-hot grill and cook about 3-4 minutes then flip and cook another 2-4 minutes. 

For frying, see detailed directions below.

Serve with Hollandaise or Romesco sauces, shaved Parmesan cheese or Za'atar dry spice. 

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DOUBLE LEMON GRILLED ASPARAGUS WITH SHAVED PARMESAN

Parmesan, olive oil and lemon marry wonderfully with fresh asparagus.  In a bowl, whisk 3 parts Lemon Oil or EVOO with 1 part Sicilian Lemon balsamic. Tip: Add balsamic to oil -- not the other way around -- to ensure perfect emulsion. Set aside. Season grilled asparagus with sea salt and freshly ground black pepper to taste. Pour oil and balsamic mixture over asparagus. Take a block of Parmesan to the table and shave over the asparagus. You can use a peeler to have a lovely shave of Parmesan. 

BALSAMIC GRILLED ASPARAGUS WITH GARLIC & BACON

This is another very easy way to add a gourmet twist to fresh asparagus. In a bowl add 2 parts Garlic olive oil and 1 part 18-year-old Aged Traditional dark balsamic vinegar.  Whisk and put to the side until your asparagus is grilled.  Before serving add sea salt and pepper to taste then pour mixture over platter of asparagus. Drizzle additional dark balsamic and garlic oil as you wish. 

ZA'ATAR GRILLED ASPARAGUS WITH POMEGRANATE

Another gourmet twist is to use Burlap & Barrel's lemony Za'atar spice, our very own Pomegranate dark balsamic with a burst of fresh EVOO. In a small bowl whisk 1/4 cup balsamic, 2 tablespoons fresh EVOO and 1 tablespoon Za'atar.  Brush on all sides of trimmed asparagus. Have some Pomegranate balsamic on hand for those who love and extra bit of tart sweetness.  

CHILI-ORANGE GRILLED ASPARAGUS 

The combination of chili and orange zest adds extra sizzle to fresh asparagus. Our Tunisian Blood Orange olive oil is made by pressing olives with newly harvested oranges. Our Baklouti Chili olive oil is made with fresh green chili peppers pressed with fresh, certified organic early harvest olives. In a bowl add equal parts Baklouti and Blood Orange olive oil. Whisk until blended. Season grilled asparagus with salt to taste, then drizzle the chili-orange mixture generously.  Have some Baklouti oil on hand for those who love extra heat.  

SIMPLE: FRESH OLIVE OIL & SHAVED PARM

A simple, quick grill with a generous drizzle of a robust extra virgin olive oil, and shavings of fresh parm does the trick. An amazing side with any meat dish.

DEEP FRIED PANKO PARM ASPARAGUS

Trim the root ends of one bunch of asparagus, right where the stalks turn from white into green. In 3 separate shallow bowls, place 1 cup Panko* and 1/2 cup finely grated Parmesan combined;1/4 cup flour and 2 beaten eggs. Rinse asparagus spears. While still wet, in batches dredge asparagus in flour, then eggs, then the Panko/Parmesan mixture, pressing to coat. Set aside on parchment lined baking sheet. Heat 1" to 2" extra virgin olive oil in skillet on medium-high. When heated, place asparagus in batches, not touching and fry for 2 to 3 minutes until golden brown and crisp, occasionally turning with tongs. Remove from heat and place on paper towels to drain. Repeat with remaining asparagus. Serve immediately with your favourite sauce. Option: Use Panko, alone.

GRILLED ASPARAGUS WRAPPED IN PROSCIUTTO WITH MAPLE DRIZZLE

Prosciutto, olive oil and Maple dark balsamic are impressive companions with fresh asparagus.  Wrap asparagus spears in a thin layer of prosciutto. Brush with EVOO. Heat grill on high. Place spears on grate and cook for 4 minutes, turning once. Before serving, drizzle with Maple dark balsamic. 

SPICY ASPARAGUS WITH RED CHILI PEPPER GARLIC & LEMON

Some foodies feel that asparagus doesn't quite hit the mark when it comes to bright flavours. Adding spicy Cayenne chili oil is a winning solution, especially combined with Garlic oil and Lemon balsamic. In a small bowl whisk 1 part Cayenne oil, 1 part Garlic oil and 3 parts Sicilian Lemon. Tip: Add balsamic to oil -- not the other way around -- to ensure perfect emulsion. Set aside. Season grilled asparagus with sea salt and freshly ground black pepper to taste. Brush with mixture before placing on heated grill. Cook for 3 minutes, turning once. Serve with a splash of Lemon balsamic.