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This recipe was adapted (modified) from a recipe that appeared in an online version of a Canadian newspaper. As our daughter now lives in Canada, I surf several Web sources of Canadian news to keep current with the context of her life.
For two servings:
8 large asparagus spears
green onions (scallions)
Either in the morning (to serve with dinner) or the night before —
Break off the tough ends of the asparagus and discard. Place the asparagus in a Ziplock bag.
Take one large or two small green onions. Trim away a small slice at the root end. Cut the green onions into pieces about 1/2 inch long.
Pour just enough olive oil into a blender to thoroughly coat the asparagus. Add slightly less lemon juice, a dash of salt, and the green onions. Blend until the green onion is thorough puréed. Pour the marinade into the Ziplock bag and seal. Gently knead the marinade to coat all the asparagus spears. Refrigerate.
About half-way from when marinating began until cooking the asparagus, turn the Ziplock bag over and gently knead again.
Just before eating —
Placing the asparagus spears crosswise on a barbecue grill over medium heat, cook them about 4-5 minutes on each side. They should just start to brown without charring. If the spears are extra thick, cooking should be with the barbecue cover closed.
19 June 2014
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