Asparagus, quite delicious grilled all by itself, is also a very adaptable vegetable, compatible with a wide range of flavorings that actually bring out, rather than mask, its subtle but distinctive taste. Okay, so you might think that the “buffalo” approach, with the intensity of hot sauce and blue cheese, is going too far. You might think so, but you would be wrong. Somehow these flavors all work together, and this is one of the most popular side dishes we’ve come up with recently. It also makes an excellent appetizer.
Recipe courtesy of Grill It! by Chris Schlesinger and John Willoughby, copyright 2008. Used by permission of DK Publishing. All rights reserved.