The last few days have held that early summer weather that we all think Hawaiians experiences year-round. Eighty degrees, sunny, and sans a drop of humidity – it was perfect, and we spent the weekend greeting summer with an awkwardly long hug.
For Father’s Day, we high-tailed it up to Alexandria, where Eric’s parents live. We spent a lot of time outside, watching Owen crawl around and do things like touch frogs that were caught for him (inward ew). On Saturday, we went to a nearby state park and played on the beach, much to the little man’s delight.
[Sidebar: I love this kid’s dad. He is endlessly coming up with creative ways of playing that make both Owen and I laugh (for example, giving Russian accents to various stuffed animals). Everyday, Eric comes home from work to a chorus of DahDahDahs! from Owen, puts down his work bag, and swoops up this wiggly one-year-old, spending the better part of the next hour wrestling him and teaching him how to climb the walls. Eric’s enjoyment of and love for this boy is more than evident, and I am so thankful that Owen will know with certainty that he has a dad that loves and wants him.]
Because it was Father’s Day, we of course, grilled out. Eric’s mom made these delicious marinated steaks, and we added some grilled asparagus to the mix. I feel kind of silly even posting this recipe, but a mere three years ago, I had never had grilled asparagus, and now we eat it pretty much every night until the asparagus runs out for the year. And so I know that I would feel totally negligent if a single one of you didn’t know the wonder that is grilled asparagus.
As the grill heats up, you toss the asparagus in some olive oil, salt, and pepper. After about five minutes on the grill, you’ve got a slightly charred, perfectly asparagusey, tender-crisp side dish to your next barbecue. Please, please don’t let another spring go by without making this if it isn’t a part of your everyday already.
(recipe from Carpé Season)
(yields: whatever you want. the recipe is easily multiplied)
This simple spring side dish is so easy to make and the perfect way to enjoy asparagus during its short season! You could totally add garlic salt or onion powder or red pepper flakes or any number of variations, but we love this simply seasoned version.
I'm not listing amounts here. This recipe will work with whatever amount of asparagus you've got.
medium to medium-thick asparagus stalks, woody ends removed
olive oil (I use about 1 tbsp. per 15 stalks)
sea salt and freshly ground pepper to taste
Heat your grill to a medium heat. Lay asparagus on the grill (perpendicular to the slats), and grill for about 5-8 minutes, turning almost constantly with tongs. Once slightly charred in spots, remove and serve immediately.