[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Grilled Asparagus and New Potatoes[/title][fusion_text]Week of August 11th to August 15th, 2008
GRILLED ASPARAGUS AND NEW POTATOES
2 Tbs. Olive Oil 1/2 Tsp. Salt
6 Small Red Potatoes, unpeeled, quartered 1/2 Tsp. Lemon-Pepper Seasoning
1 lb. Fresh Asparagus Spears, trimmed
Heat grill. In large shallow bowl, mix 1 tablespoon of the oil, 1/4 Tsp. of the salt and 1/4 Tsp. of the lemon-pepper seasoning. Add potatoes, toss to coat. Place in grill basket. Place grill basket on gas grill over medium heat or on charcoal grill 4-6 inches from medium coals. Cook 15 minutes, shaking grill basket occasionally to turn and mix potatoes. Meanwhile, put asparagus spears in same shallow bowl. Add remaining, oil, salt and lemon pepper seasoning. Toss to coat. Add asparagus to potatoes in grill basket. Cook about 10 minutes or until potatoes and asparagus are tender, shaking basket occasionally to turn and mix the vegetables.
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