I made these last night. After reading a LOT of other member comments, I decided to marinate in EV olive oil, coarsley-ground pepper, kosher salt (only a bit of salt), minced garlic and a bit of balsamic vinegar, for about 2 hours. Threaded on to bamboo skewers and grilled on the barbecue at a medium heat setting for a total of about 5-6 minutes. Absolutely to DIE for! THE BEST asparagus I've ever eaten. My guest raved about them long after the meal was over. Served with peppercorn-encusted strip loin steak, greek lemon pototoes and grilled red and orange peppers.
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I made these last night. After reading a LOT of other member comments, I decided to marinate...