I am obsessed with this grill, and I’m ok with it, because what comes off the grill is wonderful. It’s been a month of eating with such complexity that sometimes it’s easier not to eat dinner than to go through the effort of going out or planning and preparing and deciding and waiting and ordering and paying and eating late and going home to go to bed and start all over again.
This grill has breathed new life into my eating experience in Honduras. Don’t get me wrong, I’ve had some amazing food here. What’s not to like — it’s all corn tortillas, all the time, for crying out loud, but sometimes I crave something more familiar.
And that’s what I’ve been doing. firing up the grill and cooking with flavors and textures I have come to expect. I don’t do it everyday. I didn’t move almost 3000 miles away from home to keep living the status quo, but sometimes my body asks for something simple, something familiar.
I cleaned and trimmed the asparagus, put it in the microwave for 90 seconds with a splash of water and a squeeze of lime to create a bit of tenderness before heading for the grill after rolling the spears in a couple of teaspoons of olive oil.
Just a few minutes on the grill so hot I now understand why those long, thick grilling mitts were created. Scorching hot is an understatement.
Nothing complicated here. Finished with freshly cracked pepper and a sprinkle of salt. This asparagus is full of bright, fresh flavor.