I should’ve bought more lemon pepper wing dust from Kosmo’s Q. Sure, I put it on wings. But I’ve found myself using it more and more on grilled vegetables. Like these planked lemon pepper asparagus. You can’t get much easier and you can’t get much more flavorful than this grilled side dish. The plank adds just a slight hint of cedar.
The seasoning adds a serious lemony peppery kick to anything including these planked lemon pepper asparagus. I’m not shy with it because I love it. You might want to start with less and see what you think. You can always add more. The asparagus will take on a great citrusy flavor with a hint of cedar and just the right amount of pepper. Perfect.
Place a cedar plank in water while preparing the asparagus.
Trim the asparagus. I've found the easiest way to do this is to just bend them until they break. They break right at the point where one piece is the woodsy stem part you discard and the other is the yummy edible part.
Fire up your grill for direct cooking, around 400 F.
Gently toss the sprouts with the oil. Just use enough to lightly coat them.
Sprinkle with the Kosmos Q Lemmon Pepper wing dust. How much you add is up to you, but my opinion is more is better.
Transfer the asparagus to the plank.
Transfer to the grill and grill for 20-25 minutes or until the plank is charred and the asparagus is as tender as you prefer and has a little char on them too. I find myself taking the smaller pieces off and sampling them as they cook. Not only are they delicious it also helps me determine when they are done.
Kosmos Q wing dust contains enough salt so you won’t need to add any to the sprouts. You can add freshly ground black pepper if you like.Nutritional values do not include the wing dust.
I am a huge fan of cooking on cedar planks. From sides to main dishes to desserts, I love the flavor and aroma of cedar. I don’t go crazy with the cedar aroma or flavor. I char the planks just enough to add a hint of the wood to whatever I’m cooking. It adds something different to grilled foods. Like these cedar planked asparagus. Easy as can be to make, they come out crisp-tender (or, to your liking) with a great fresh asparagus flavor. And yes, just a hint of cedar sets these apart from just having grilled them.
You can easily change the flavor of your cedar planked asparagus by changing the seasonings or using infused olive oil instead. I sometimes like to add a good pinch of red pepper flake for a bit of heat. Lemon-infused oil adds a great citrus flavor. A few roasted pecans or walnuts add crunch and well, nuttiness. You can’t mess these up. Just don’t overcook them.
I like to cook with cedar on my Weber grills. They last forever.
Whoa. I was not expecting greatness from this grilled marinated asparagus. I was expecting to think “well, they’re vegetables… just try to get through this moment.” But heck no! These are fantastic! The marinade doesn’t drown the asparagus. It enhances that mild earthy flavor. The asparagus have just the right crunch to them. No soggy vegetables here. That’s side dish sadness, there! Quite frankly, this may be the perfect grilled side dish.
The key to great grilled marinated asparagus is of course the asparagus. Fresh is best. If it’s a bit past it’s prime it might taste a bit sour. So grab the best you can find and you’ll enjoy the heck out of this dish. We sure did.
I recommend that you use a grill basket when making this dish. I makes cooking easier and you don’t have to worry about anything falling through the grates. And cleanup is easier too!
You can also cook this dish on cedar planks on a grill. Just soak the planks for 30 minutes first. Then char them a bit over direct heat. Add the asparagus and grill 3-5 minutes per side. Be careful flipping them, they might like to roll off the plank!
Fire up your grill for indirect cooking. Bring a large pot of lightly salted water to a boil and prepare an ice bath. I fill a large bowl with cold water and add ice. When I’m ready to use the ice bath I put whatever I am shocking (asparagus in this case) into a colander that fits into the bowl. This allows for the cold water to stop the cooking process. I can then lift the colander up and drain the vegetables.
Add the asparagus to the boiling water and boil for 3-4 minutes. Immediately drain and transfer to the ice bath until cooled. Drain well then dry on paper towels.
Combine the vinegar, orange juice, oil, soy sauce and pepper in a shallow baking dish with a whisk. Add asparagus, toss to coat, and marinate for 30 minutes.
Grill asparagus for 3-5 minutes on each side or until done. I prefer to use a grill basket since it keeps the asparagus from falling thru the grates.