Grilled Asparagus with Maple Rosemary Marinade

Grilled Asparagus

1 lb fresh asparagus trimmed and scewered
1/2 cup Vermont Epicurean Maple Rosemary Grilling Glaze

For easier grilling, scewer bunches of 6 to 10 washed asparagus spears. See photo. In a large resealable plastic bag, add the Vermont Epicurean Maple Rosemary Grilling Glaze and the asparagus. Seal bag and turn to coat. Refrigerate for up to 1 hour. Drain the asparagus, reserving the marinade. Moisten a paper towel with cooking oil. Using long-handled tongs, lightly coat the grill rack. Grill asparagus, covered, over medium heat for 6-8 minutes or until crisp-tender, turning and basting occasionally with reserved marinade.

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