Remember how I used to be picky? Well, immediately after we had our first daughter we moved to California. California is beautiful, amazing weather (we lived in San Diego) and they have awesome produce. Which is great, unless you’re me and you don’t really care for all of those weird vegetables. Remember, this is the old me, the new me will devour veggies faster than anything else. Anyway, we had dinner at my sister in law’s house and I was informed she was making a really easy grilled lemon pepper asparagus recipe…
Dun, dun, duuuuuuuuun! How in the heck was I going to get out of this one?! We were all going to be eating dinner together in the back yard for heaven’s sake!!!! Wait, there was a dog. I for sure could slip one to the dog. Nope, I already was feeling sneaky and knew I couldn’t pretend to eat something and feed it to the dog without feeling horribly guilty. I was going to have to suck it up. And suck it up I did, and it was good. It was real good. And so began my veggie journey. That day I learned that grilled asparagus is bomb.com and since then I’ve converted my mother (you have heard that us Mormons like to convert people right? Kidding, kidding.) who always said asparagus was like a nasty weed growing by an old ditch. And now she even loves it. Booyah, baby!
- 1 bunch asparagus, trimmed
- 1 Tablespoon Olive Oil
- Sea Salt
- 1 Teaspoon Lemon Pepper
- Heat a grill, or grill pan, over medium high heat. In a dish, toss the trimmed asparagus (see related link at bottom of post for help trimming) with olive oil, a pinch or two of salt and lemon pepper. Grill turning occasionally until grill marks appear, about 2-4 minutes.