Stay out of the kitchen and grill even your veggies al fresco with this easy recipe for Northern Michigan asparagus.
Choose bright, large spears of asparagus with tightly closed tips. Lightly roll the spears in olive oil. Salt and pepper to taste. Mix melted butter with finely chopped sweet onion and garlic, three parts to one.
Grill the asparagus tips, turning every three minutes, until vivid green and slightly charred on the tips. Drizzle the spears with the butter mixture and serve immediately.
Grilled asparagus pairs nicely with Sauvignon Blanc. For example, Beau Mayne Sauvignon Blanc has a delicate bouquet of fruit and flower aromas, crisp acidity and grassy flavor.
Recipe courtesy of David & Kathy Coveyou, Coveyou Scenic Farm, PetoskeyWine pairing from Ed & Kristine Brehm, certified sommelier/proprietors, Boyne Country Provisions, Boyne City
*The asparagus plant is a member of the lily family, which also includes onions, leeks and garlic.