Friday, June 29, 2018

#CookoutWeek 2018: Al Roker's Big Bad Book of Barbecue - Grilled Asparagus (Sponsored Post)

Another #CookoutWeek sponsor with a product that's super useful for everyday cooking is Barlean's!  They provided us with butter-flavored coconut oil, which is great, because I love cooking with coconut oil and with a 1:1 ratio of this oil with whatever other butter or oil you'd be using, it's easy to use as well!

Even though I just grilled with it, you can also bake with it, saute with it, pop popcorn with it, or just use it for regular cooking.  It's vegan, organic, non-GMO, and tastes like butter, so it's a super substitute.

When I saw these giant asparagus stalks at the local grocery store, I knew immediately I'd need to try grilling them...and they turned out amazingly!  I used Penzy's Brady Street Cheese Sprinkle on these, which I highly recommend, but you could also use that Parmesan cheese out of the green can if you wanted.

Grilled Asparagus
Makes 2 pounds


2 lbs. thick asparagus
2 Tbsp. Penzy's Brady Street Cheese Sprinkle (or Parmesan cheese) 

Melt the coconut oil and cut off the tough asparagus ends.

Put the asparagus in a shallow bowl and coat with the coconut oil.

Grill the asparagus over direct medium heat for 6-8 minutes, turning, until browned.  Drizzle a little more of the oil over the top and sprinkle with Cheese Sprinkle before serving.

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