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Dressy barbecued asparagus




Source of Recipe


First published in Chatelaine's 06/2001 issue


List of Ingredients




1 bunch asparagus, about 1/2 lb (250 g)
1 tbsp ( 15 mL) butter, at room temperature
1 tbsp ( 15 mL) dry white wine
generous pinches of salt and freshly ground black pepper



Recipe



1. If grilling asparagus, preheat barbecue to high. If baking asparagus, preheat oven to 375F (190C). Slice or break off and discard tough ends of asparagus. Tear off 2 pieces of heavy-duty foil, measuring about 15 inches (38 cm) each. Brush 1 side of each piece of foil with butter.

2. Divide asparagus between 2 sheets of foil. Lay out stalks in a single layer, alternating tips and stems. For even cooking, it is best not to make a double layer of asparagus. Sprinkle half of wine over each package of asparagus. Then sprinkle with salt and pepper. Fold over edges of foil and seal tightly to form a rectangular package.

3. Place packages on grill or in oven, seam-side up. Do not turn over during cooking. For pencil-thin asparagus, cook 5 to 6 minutes or up to 8 to 10 minutes for thicker asparagus. Then unwrap and serve immediately.