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Grilled Asparagus Rafts
All natural Western Hickory BBQ chips infuse classic hickory smoked flavor in this recipe for grilled asparagus.
Ingredients:
2 bunches jumbo asparagusFine sea salt1 TBSP extra-virgin olive oilFreshly ground black pepper
Directions:
- For a gas grill, preheat to medium-high and place Western Hickory Wood Chips in a smoking tray or arrange in a foil pack and place directly over the hottest part of the grill. For a charcoal grill, prepare a fire and then place a handful of Western Hickory Chips directly on your hot coals or place chips in a smoking tray and place on the grill.
- Bring a pot of salted water to a boil. Prepare a large bowl of salted ice water.
- Snap the stems off the asparagus spears. Blanch the spears in the boiling water for 1 minute, and then dunk them in ice water for 30 seconds to stop the cooking.
- Put 12 bamboo skewers in the hot blanching water for a few minutes to help prevent them from burning on the grill. Meanwhile, drain and dry the asparagus. Lay the spears flat on a cutting board and line up the tips. Remove the skewers from the water.
- About 1 inch from the bottom of a spear, push a skewer perpendicular through the center. Pass the skewer through 5 more spears. Repeat this step, pushing another skewer through the 6 spears and 1 inch below their tips. You will end up with a raft of 6 spears connected by skewers at the top and bottom. Continue in this way to make the remaining rafts. Brush each one with the olive oil and season with salt and pepper.
- When the grill is hot and the chips are smoking, place the asparagus rafts on the grill and cook them until they’re slightly charred, about 2 minutes on each side. For best results, at least half of the cooking time should be with the lid closed to infuse the wood chip flavor.
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