Marinated and Grilled Asparagus and Onion Rings
- 1 bunch asparagus, woody ends broken off
- 1 yellow onion, sliced into rings (don’t separate the rings)
- 1/8 cup red wine vinegar
- 1/8 cup olive oil
- 1 tsp. freshly ground black pepper
- 2 tsp. garlic salt
Pour the red wine vinegar and olive oil in a gallon ziploc bag. Add the pepper and garlic salt. Add the asparagus and onion slices to the ziploc bag. Close the top and gently turn bag over to cover the veggies in the sauce. You don’t want your onion slices to come apart. Marinate for 15 minutes in the bag.
Place veggies on the barbecue grill (Sweet Daddy has a grill grid that sits on top of the bbq grill, to keep smaller items from falling between the slats), close lid and cook over low heat for 10 minutes. Flip veggies and cook for another 10 minutes.
The asparagus had a definite grilled flavor (which I loved). The best part was the tips which got a little crunchy. The onion rings took on the flavor of the vinegar and became the most perfect, slightly sweet, un-fried onion rings that I’ve ever tasted.
Sweet Daddy rooted around in our dwindling garden and found this gigantic green onion “tree” that he grilled along with the asparagus and onion.
He grilled the light green/white portion of the green onion. I forgot to taste it, so I have no idea how it turned out.
I’m going to try to convince Sweet Daddy to grill some more asparagus and onion rings tonight to go with a special dinner I’ve got planned. I’m cooking two completely new things and if all goes well, you’ll get to read all about it tomorrow.