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Sara Haas
What should you do when you’ve got an open bottle of red wine and a bunch of fresh asparagus? According to Allrecipes community member Denyse, you make Drunken Grilled Asparagus. At least that’s what she did when she needed to use up some leftover Burgundy wine and 10 pounds of gifted asparagus. I appreciate her ingenuity, so I decided to give her recipe a try. Here’s what I thought:
How to Make Drunken Grilled Asparagus
The dish begins with making a marinade from wine, olive oil, mustard, garlic powder, black pepper and salt. Next, you add trimmed asparagus to a bowl and cover it with the marinade. After giving the asparagus a few tosses in the marinade, you cover and refrigerate it for two hours. When you’re ready to cook, preheat and prep the grill. Once it’s hot, drain the asparagus and grill it over high heat until grill marks form and asparagus is tender, about 10 minutes.
My Experience with Drunken Grilled Asparagus
I did my best to stay true to Denyse’s recipe, but I confess that I made a few minor adjustments:
First, instead of making my marinade in a bowl, I whisked the ingredients together in the bottom of a baking pan, one that was large enough to hold my asparagus. I added my trimmed asparagus to it and tossed it to coat before covering and refrigerating. After two hours, I drained the asparagus from the marinade (but didn’t toss it!) and got my grill ready. I went with high heat to start, but once I added the asparagus, I reduced the heat to medium to prevent overcooking. It only took a few minutes to reach that perfect crisp-tender texture, so I was ready with a plate to remove it. I brought it to the table and drizzled the top with a bit of the leftover marinade and served it to my family.
My Thoughts On Drunken Asparagus
I personally love grilled vegetables, especially asparagus, so this dish was a winner for me. The flavor of the marinade was subtle and delicious after grilling and I enjoyed the drizzle of reserved marinade that added a touch of moisture and additional flavor. The original 10-minute grill time seemed too long, so I cooked my asparagus for just 5 minutes and the spears came out perfectly tender, but still with a bit of crunch. The recipe didn’t take long to put together, but that two hour marinating time might make things tough on a weeknight. That being said, I’d bet that a 30-minute to 1-hour marinade would suffice.
Get the recipe: Drunken Grilled Asparagus
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