mguerra Posted April 2, 2009 Report Share Posted April 2, 2009 Cut asparagus into 2 inch long segments, take three pieces and wrap in bacon. Spear them on a little skewer, slather with teriyaki sauce and grill. Serve as appetizers/finger food. You can't believe how good this is! Quote Link to comment Share on other sites More sharing options...
trish Posted April 2, 2009 Report Share Posted April 2, 2009 I'm guessing you aren't a cardiologist! That sounds great.... Quote Link to comment Share on other sites More sharing options...
mguerra Posted April 3, 2009 Author Report Share Posted April 3, 2009 evidence Did them on my Meco Swinger grill; it's a little easier for straight grilling. http://gallery.me.com/mpguerra#100103 Quote Link to comment Share on other sites More sharing options...
Sanny Posted April 3, 2009 Report Share Posted April 3, 2009 Uh huh... you betcha! THOSE are gonna be on the grill next weekend! Too bad the asparagus in the garden isn't up yet. (soon, my pretties! soon!) I'm making two pork butts for a luau themed wedding shower (pulled pork sammiches), and I think that I'll need to put some of those on, either before or after the butts. Guess it all depends on timing. I bet the addition of a water chestnut (in true rumaki fashion) wouldn't hurt. Quote Link to comment Share on other sites More sharing options...
mguerra Posted April 3, 2009 Author Report Share Posted April 3, 2009 tips Skewer with small diameter sticks, the giant metal skewers tend to split and fracture the asparagi. Tooth picks work excellent. Don't waste time trying to keep the three pack of asparagus flat and planar while you roll it. Just roll 'em up quick and tight and then tap flat. Add some brown sugar or honey to your teriyaki if you want them a little sweeter. I prefer them a little sweeter, it's a great balance to the salty of the bacon. I grilled them and flipped once. You could probably slow cook the little pretties. Experiment! Quote Link to comment Share on other sites More sharing options...
