grilling season


I was browsing the Williams-Sonoma website recently and came across a steel grill fry pan that I just had to have. But what really caught my eye was the dish that was shown with the pan. A few clicks lead me to a recipe for Voltaggio Asparagus.

all mixed uplemon zest

Do you watch Top Chef? Season 6 included the Voltaggio brothers, Michael and Bryan. Bryan Voltaggio has a restaurant in Frederick, Maryland, which isn’t too far from where we live. We’ve yet to make it there, but I thought his recipe would be a tiny substitute for the real thing.

grilled asparagus

grilled asparagus
printer-friendly recipe
adapted from Bryan Voltaggio via Williams-Sonoma
serves: 4

8 ounces cremini mushrooms, quartered
1 pound asparagus, trimmed, ends peeled, spears cut on the bias into 2-inch pieces
1 small red onion, halved and thinly sliced
1 1/4 teaspoon salt
2 tablespoons olive oil
Zest and juice of a lemon
Black pepper

In a large bowl, stir together the mushrooms, asparagus, onion, sea salt and olive oil. Prepare a medium-hot fire in a grill. Place a steel grill fry pan on the grill, cover the grill and heat until the internal temperature of the grill reaches 600° to 650°F. Place the vegetable mixture in the fry pan, cover the grill and cook, tossing the vegetables every 2 minutes, until crisp-tender, about 10 minutes total. Remove the pan from the heat, toss in the lemon zest, juice and pepper to taste and transfer the vegetables to a serving bowl. Serve immediately.

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