- 1 bundle Fresh Asparagus
- a hand full Pine Nuts
- 2.25 tablespoons Extra Virgin Olive Oil
- a few dashes or grinds Black pepper
- 1 tablespoon Minced or chopped garlic from the jar
Way back when I first started cooking, I found myself newly married and in our first home together. I remember I was becoming interested in the Food Network and was watching a Thanksgiving episode. My family does the holiday similar to most. We all bring a dish to Thanksgiving dinner. The important thing for me was to bring something that my new wife would enjoy since no one else would accommodate her. Not due to a lack of anything but love for her, but because she was the only vegetarian my family had every encountered up to that point and no one knew how to cook a meal that was normally all about turkey for her.
I think this was my first, real contribution to the Thanksgiving potluck, and it’s still a hit today! My recipe has changed for the better over the years. I use the grill for this dish because fire makes everything taste better. Plus, cooking with fire is fun.
- First, toast your pine nuts in a small frying pan. Be careful because pine nuts toast quickly and you’ll want to keep an eye on them. You don’t need any oil because pine nuts are naturally oily enough. I like to heat the pan, and then add the nuts. Let one side start to brown, and then toss them a bit by shaking the pan back and forth allowing the nuts to roll around. Repeat this until the nuts are toasted on all sides.
- Next, add about two tablespoons of olive oil, chopped garlic, and five or six dashes of black pepper. Stir constantly to mix all of the flavors together. Be sure to move quickly so you don’t burn the garlic.
- Cut about two inches off the base of the asparagus. You might like the roughness of the base, but most don’t so it is easiest to cut it off.
- Preheat your gill with your vegetable grilling pan. If you don’t have one of these you should really think about getting one. They make grilling vegetables so much easier. You can even grill kernels of corn vs always the cob. Click the link or the picture below to look into it.
- Place the asparagus in a dish and toss with a light coating of olive oil.
- Add the asparagus to the grilling pan and cook until one side has slightly charred. Flip with tongs to char all sides. Try to avoid over cooking them because vegetables are best when slightly raw.
- Place the asparagus on you serving dish and pour your pine nut-garlic concoction over the top.