It is way too early in the year to have had so many too-hot-to-cook-indoors days already. But here we are, getting a lot of use out of the grill.
Green garlic (tender young garlic that has not yet formed bulbs; you can eat the whole stalk) is in season along with asparagus, and a few weeks ago I finally replaced the rosemary plant that I killed over the winter.
1 stalk green garlic, minced (about 3-4 Tbsp)
1 - 1 1/2 tsp minced fresh rosemary
3 Tbsp olive oil
Salt and pepper
1 lb asparagus, tough ends snapped off
Combine the green garlic, rosemary, olive oil, and salt and pepper in a bowl. Spread generously over the asparagus stalks.
Grill the asparagus over medium-high heat for 8-10 minutes, until tender.
Serves about 4.
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