BBQ Grilled Asparagus Veggie Medley

Summer is upon us and that means grilling season! From steaks to burgers, corn to veggies, the smell of backyard cooking fills the air.
One of our favourite sides is the grilled asparagus veggie medley, wrapped in foil, seasoned with the perfect blend of herbs and spices and cooked to perfection on the grill.
If you’re new to cooking asparagus or haven’t got the texture quite right (we know how awful a mushy stalk of green can be!) then we here at BLFS are here to help!
Read ahead and share your pics on social or have a recipe you’d like to share with your fixings from the Biggest Little Fruit Stand, send it our way! We love to hear what our friends are cooking up! 

Trimming Asparagus: 

Cut the ends of the stalks that tend to be thick, tough and sometimes woody. The best trick is to take one stalk and gently bend it. Wherever it breaks or snaps is where the deliciousness is. Line it up with the rest of the stalks, cut away and discard the bottoms. 

*BLFS Chef Tip: if you’re grilling asparagus it is better to go with thicker stalks if cooking right on the grill but when cooking in tinfoile (which is what this recipe calls for) you can go ahead and snap up the bunch tha calls you. 

Directions: 

• Place asparagus stalk onto sheet of foil.  TIp: don’t tear the tinfoil yet. Somehow when we do this here in our kitchen, we seem to never have enough! 
• Cut up any other veggies you have picked up from BLFS or have on hand. Some great options include zucchini, diced red peppers, yellow squash, sliced onions, cherry tomatoes.
• Top the veggies with some butter (is there ever too much?!), some Italian seasoning (if you don’t have it on hand you can mix it up with about 2 tbsp of basil, oregano and if you have parsley; 1 tbsp of rosemary, dried thyme, chili flakes and garlic powder.  Store any extra in a closed container. You could also use sage or marjoram in your Italian medley.
• If you don’t have all those spices on hand, use what you have - I promise it’ll be delicious either way!)  Other great options are garlic powder, onion powder, lemon pepper, thyme or salt and pepper. Some fresh options are dill or basil.  BUT, always start with butter!
• Close up the foil packet and make sure it is folded up tight so as it cooks the butter doesn’t melt out or you may have some flames charring the partnered grill items.
• Cooking time on the BBQ is about 10-15 minutes for the veggie medly depending on the flames you have raging and thickness of the stalks.
• When finished, cut the top of the foil and top with your favourite cheese. Feta, cheddar medley, mozza, parm and if you want to really impress, drizzle with some balsamic or lemon zest, crumbled bacon or nuts (preferably almonds) 

And voila, the perfect asparagus veggie medley grilled to perfection! 

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