Grilled Asparagus and Grape Tomatoes

summary: barbecued asparagus and grape tomatoes; rescuing inferior tomatoes; trimming asparagus; (click on image to see larger views and more photos)

asparagus At last it’s barbecue season. And I love how it coincides with asparagus season. Of course, Ontario asparagus has just started arriving. It is a tiny bit early. But I’m not complaining!! It’s such beautiful asparagus.

Our initial plan was to serve the first of this year’s Ontario asparagus with Hollandaise sauce. But then reason prevailed (not to mention trousers that have shrunk over the winter) and we decided to grill the asparagus in the wok on the barbecue.

When we were at the vegetable store to get the asparagus, I lost my mind and got sucked into getting TWO containers of grape tomatoes as well. They looked so beautiful! I pretended not to notice that they had come all the way from California.

We imagined that we were going to have the tomatoes in a salad but then we each tasted one. NOoooooooo!!! :stomp: Blech! They were so dull and flavour-free. The only things they had going for them was that they were brightly coloured and firm.

Happily, they improved dramatically by being barbecued along with the asparagus in the wok. And then when they were drizzled with just a little olive oil and caramelized ginger and garlic, they were quite wonderful. Yes. They were brilliant served with a grilled butt chop and oven roasted potatoes.

There were still lots of tomatoes left over. T made a fantastic spaghetti sauce with them for the next night. Too bad I didn’t take photos….

But. Remind Me Not To Buy California Tomatoes. Unless I’m in California during tomato season. Then I’ll happily buy California tomatoes galore. They must be fabulous there….

Trimming Asparagus asparagus

I know I’m repeating myself, but it bears repeating….

To trim the asparagus, rather than breaking it in half, use a sharp knife to cut away the tough part of the asparagus. Starting at the blunt end of the asparagus spear, gently tap against the spear with the sharp part of the blade until the knife wants to cut through. I hope that made sense!! (We learned this from Laura Calder’s TV show “French Food at Home” and are forever indebted to her because now we get to eat more of the asparagus that we buy.)

 

edit 28 May 2012: I finally posted about the amazing and wonderful asparagus risotto we had not too long ago.

 

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2 responses to “Grilled Asparagus and Grape Tomatoes

  1. Katie

    I just bought cherry tomatoes (which is so sad because in 6 weeks I’ll be inundated) and they were wonderful. – Purchased at our new favorite produce store…. They only came from Morocco, which is a lot closer than California. I just discovered that bit about the asparagus – great tip!

    Ha. We can probably get tomatoes from Morocco here too, Katie. But I fear they wouldn’t be wonderful. :lalala: Canadians aren’t quite as demanding about the flavour of things as the French. All they seem to care about is what it looks like.
     
    And isn’t that a great way to cut asparagus? There’s WAY less waste that way.
     
    -Elizabeth

    Reply
  2. MyKitchenInHalfCups

    We’re working on a very big bunch of asparagus I bought last week and loving every bite! I also have a bunch of tomatoes that even Gorn complains have no flavor. I’ll be oven roasting them tonight.

    Reply

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