Asparagus with Carrots Smoked in a Natural Wood Wrap

 Don’t you love that time when asparagus are in season? Here’s a quick and healthy side dish you can make with cedar wood grilling wraps that is simple to prepare on a weekday for dinner or a fancy option when you have company. Either way, you’ll love how easy it is to prepare and above all, how delicious it is!

Asparagus with Carrots in cedar wood wraps – serves 2

You’ll need:

  • 2 grilling wraps with string
  • 2 tsp of finely grated fresh ginger
  • 1 garlic clove
  • 1 tsp Dijon mustard
  • 1 tsp soy sauce
  • 1 tsp extra-virgin olive oil
  • 1/2 tsp finely grated orange zest
  • 10 spears fresh asparagus
  • 1 large carrot
  • 2 small sprigs of fresh thyme
  • 2 tbsp chopped onion
Asparagus with Carrots Smoked in a Natural Wood Wrap

Step 1:
Pre-soak the cedar wood wraps in water for at least 10 minutes. Weigh them down with something to be sure they’re fully covered by the water. Preheat the grill on medium.

Step 2:
Grate the ginger for about 2 teaspoons and mince the garlic clove. Mix it together in a shallow dish along with the mustard, soy sauce, oil, and orange zest.

Step 3:
Snap the asparagus spears to the length of the wraps. Slice the carrots lengthwise to two or more slabs ¼” (6 mm) thick.

Step 4:
Open the wraps on your work surface so that the grain runs side-to-side. Add the carrots to the dish, turning to coat. Lay them in the middle of the wraps, parallel to the grain. Lay a sprig of thyme on top of the carrots.

Step 5:
Repeat the coating process with the asparagus, piling the spears on top of the carrots and thyme. Scoop up any bits left on the dish and add them to the pile. Sprinkle the onions over. Fold up first one edge of the wrap and then tightly fold the other over it. Secure it with the string.

Step 6:
Have a spray bottle of water handy take care of things in case the wraps ignite. Lay the packets on the preheated grill and close the lid. Cook for 5 minutes or until done.

It’s been said that asparagus a “wine-challenged” food, but a crisp and refreshing wine like Sauvignon Blanc, unoaked Chardonnay, and Pinot Gris pair beautifully with this dish. It’ll enhance that lovely spring summer vibe. Aromatics such as Riesling and Gewürztraminer are also a good match, and so is bubbly. Anything except for tannic and oaky wines, really. The char character from the grilling works wonderfully with Pinot Noir as well, as it is light-bodied and earthy.


https://cedarworks.co.nz/cedar-wrap-asparagus-with-carrots/

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