INGREDIENTS
- Alder/Cedar Plank , soaked in water for 1-2 hours before using
- 1 bunch of fresh asparagus
- Juice of 2 fresh lemons (approx. 3-4 tablespoons)
- 1 tsp. fresh lemon zest
- 3-4 tbs. extra virgin olive oil
- Coarsely ground salt and pepper
INSTRUCTIONS
- Wash and trim asparagus. Mix lemon juice and olive oil. In a shallow pan or bowl, toss asparagus gently with lemon juice and olive oil to coat.
- Arrange asparagus spears in one layer on wet plank. Apply ground, coarse salt and pepper to taste.
- Preheat BBQ to medium heat. Place plank on the BBQ. Close lid and cook for about 10 minutes, or until crisp and tender. Check every few minutes. If flare-ups occur douse flames with spray water bottle.
- When done cooking, remove from heat and sprinkle with fresh lemon zest. Serve from plank or from a serving platter.
