Inspired by Kira's post at Bedrock & Brambles, I decided to take my family on an asparagus hunt of our own. We went to an area of the forest where we have seen asparagus growing in the past and started looking for last year's dead asparagus stalks.
Once we found last year's dead stalks it was easy to find this year's fresh crop. The overgrown dead stalks are where you'll find the fresh tips popping through. By digging through some of the foliage we were able to find enough spears for dinner. Some of them were white, since they had not been exposed to the sun. Green or white, they are both delicious!
Grilled Fresh Asparagus Salad with Tomato & Basil
12-15 asparagus spears
1/2 red onion, cut into large slices
2 tomatoes, cut into large cubes
5-10 pieces fresh basil
1 teaspoon olive oil
1/2 lemon, juiced
coarse salt & fresh ground pepper to taste
Preheat bbq to high heat.
Toss Asparagus and red onion with olive oil and salt & pepper. Place on a grill
vegetable basket and bbq for 5-10 minutes or until cooked (every bbq will be slightly different).
Place in a serving bowl and top with tomatoes, basil, lemon juice and salt & pepper.