Wednesday, May 03, 2006

Roasted Asaragus

2 bunches of Asparagus
olive oil

Wash the asaparagus. Holding the top of each stem one at a time, grab the bottom of the stem with the other hand and bend until it naturally breaks. Repeat with each stem. Place tops onto a place and drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Place onto grill at right angle to grill bars and cook over medium/low heat until slightly charded and tender. ~8 minutes.