This would be one of my shortest post, it is a light recipe I made sometime ago. A long overdue post :-) I started to enjoy asparagus when mum bought some and stir fired it with some fresly pounded chili sambal. It was very Malaysian, for a very western green. When we planned a barbeque last December, I decided to make some grilled asparagus for everyone. It was something we don't frequently eat, but that is what makes it even special - when we don't have something too often, it becomes special.
There are 2 common sizes of asparagus I found in Penang - the big, light green ones with a slight light purple hint on its tips, and the darher shade of green and skinny ones. I personally prefer the big ones.
:: Grilled Asparagus with Rosemary Butter Recipe ::
1 bunch large asparagus
1 tablespoon fresh rosemary, roughly chopped
3 tablespoon butter, softened
a pinch of salt
Clean asparagus and cut an inch of the bottom part to remove the hard part.
Mix the freshly chopped rosemary with the butter, and combine with the asparagus.
Grill them over the barbeque grill or a grill pan until asparagus cooks. You will see slight grill marks on the green. About 5 minutes each side. Serve with the rest of the barbequed food!