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The way we do it, which my wife adores, is to take the asparagus, snap off fibrous ends, toss in a gallon sized ziploc bag with olive oil, fresh garlic, lemon juice, salt, and balsamic vinegar. Let it marinate for about a half hour, then grill til the asparagus gets a little char on the outside and is al dente. No pre-boiling needed. Try it!
Toggle Commented Jun 15, 2012 on Wil's Yummy Asparagus at WWdN: In Exile
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Jun 15, 2012