Читать книгу Fiona Silk Mysteries 2-Book Bundle - Mary Jane Maffini - Страница 13

Courtesy of Sgt. F.X. Sarrazin

1 bunch of asparagus, the nice thick kind, not the skinny ones Wooden skewers soaked in water for twenty minutes Olive oil

Sea salt, the best you can afford

Pre-heat BBQ grill to medium. Snap asparagus at their natural breaking point. Discard woody ends. Attach asparagus, four or five at a time, with skewers (across, not lengthwise). Brush asparagus with oil. Season with sea salt, to taste. Grill just until nice grill marks appear.

Live a little.