Where There’s Smoke…There’s Deliciousness

Today, Memorial Day, is a day we should take time to reflect on all the brave women and men who have served in the armed forces.  But let’s face it, we also typically use it as a day to head to the beach, weather permitting, shop for major appliances, cook out on the grill, or other fun things to remind us that Summer is right around the corner. We should most certainly make the time to pay our respects to those who lost their lives protecting our country, and while we may miss the opening of the local pool or a chance to buy a mattress at low low prices, we still have plenty of days left to fire up the old grill.

Fortunately, among HCLS’s new books is a gem to get you all ready for grilling season. Where There’s Smoke: Simple, Sustainable, and Delicious Grilling by acclaimed Washington D.C. chef Barton Seaver is a beautiful book where Seaver “showcases his love of fresh, organic produce, fish, beef, and poultry…. Emphasizing seasonal vegetables and accompaniments as much as the protein. In addition to mouthwatering dishes, Seaver gives the nitty gritty on fueling your fire; preparation and cooking; recipes for sauces, spice mixes, and marinades; and ways to eat smartly and healthily.”

We at Well & Wise decided we should whet your appetite for this incredible book with a sample recipe.  There was some debate as to whether we should go with the ultra-healthy and delicious-looking Charred Brussels Sprouts with Orange Pecan Dressing or the ultra-naughty but equally delicious-looking recipe for The Steak (a.k.a. “Meat Bacon”).  Since it is a day off from work and school for most though, we decided to split the difference and go a little naughty and a lot nice with…

Grilled Asparagus with Spicy Parmesan Sauce (serves 4)

Kosher salt
1 pound asparagus, tough stalks snapped off at the base
2 1/2 tablespoons extra-virgin olive oil
1 tables spoon milder hot sauce, such as Tapatio or Frank’s Red Hot
1 tablespoon grated Parmesan cheese

1. Bring a pot of water to a boil and season it generously with salt. Add the asparagus and cook for 1 minute, then drain.

2. Coat the asparagus with 1/2 tablespoon of the olive oil and cook the spears on the grill directly over the coals of a medium fire until they begin to char, about 4 minutes. Remove the asparagus to a platter.

3. Mix the remaining 2  tablespoons of olive oil, the hot sauce, and Parmesan and stir to combine. Pour the sauce over the asparagus and serve immediately.