Recipe - Thyme-Marinated Grilled Asparagus

2 pound Asparagus; tough stems
trimmed
2 tablespoon Red wine vinegar
2 Shallots; chopped
3 Cloves garlic; chopped
1 tablespoon Chopped fresh thyme
1 teaspoon Orange juice concentrate
1 tablespoon Grainy mustard
1/3 cup Extravirgin olive oil
Salt and black pepper to
taste

Bring 2 quarts of salted water to a boil in a large stockpot. Add asparagus
and cook until it is crisptender, 3 or 4 minutes, depending on the size.
Drain and shock in cold ice water. Set aside.

In a bowl combine vinegar, shallots, garlic, thyme, orange juice
concentrate, and mustard. Slowly whisk in the oil to blend well. Season
with salt and pepper.

Pour mixture over asparagus. Let marinate while you light the coals or
start the grill.

To make the grilling easier, you can place the asparagus on skewers,
running a skewer through each end of the spear and fitting about 5 spears
on each pair of skewers. Grill the asparagus on each side just to mark it,
1 or 2 minutes per side. Remove from the grill. Serve warm or at room
temperature. Serves 4
Posted to KitMailbox Digest by J Pellegrino gigimfg@ix.netcom.com on May
08, 1998