Prep 3 mins
Cook 10 mins
This is just my way of making grilled asparagus inside, as I no longer have access to a grill. Too easy not to make. You can use real garlic if you like, but just to make things easier and faster (on weeknights) I use the powder and garlic salt. If you do use real garlic, mince it as finely as you can, and sub sea salt for the garlic salt.
- Cut the bottoms off the asparagus (about 1.5" off the bottom) and rinse, then dry between a couple paper towels.
- Evenly spread the asparagus in a brownie pan.
- Coat the asparagus evenly with the olive oil.
- Sprinkle the garlic powder over the asparagus.
- Sprinkle the garlic salt over the asparagus.
- Place in your pre-heated broiler with the door all the way open for 10 minutes, turning 180 degrees halfway through cooking.
Loved this way of preparing asparagus, & will definitely be making the recipe again & again! Of course, we're big on garlic, too, so that helps! Thanks for this recipe & the nice change of pace it provides us! [Made & reviewed for one of my adoptees during this fall's round of Pick A chef]
I made double the recipe, and followed the ingredients exactly. I enjoyed this very much! My asparagus didn't get too brown, and they were very tender. I've never broiled asparagus....I think that's the only way I haven't made it! Made for PAC 2011.
This recipe is such a good way to enjoy asparagus. My family loves it pretty much any way, but I loved the browned, crunchy topping the broiling provided. Unfortunately, I couldn't get fresh asparagus at the store, so I had to resort to canned, which I've never used before. It smelled like split pea soup when I opened it, but after cooking that flavor was gone and the spears were just a little floppier than fresh would be. DS was upset when he saw the photo and I'd already eaten all of the asparagus! LOL We're looking forward to making this again when we can buy fresh asparagus. Thanks so much for sharing this recipe, Public_User! Made & enjoyed for Fall 2011 Pick A Chef. You've been adopted! http://www.food.com/bb/viewtopic.zsp?t=363796&postdays=0&postorder=asc&start=0