Lemon Balsamic Grilled Asparagus

What's your favorite springtime food?  Mine is asparagus.  Did you know asparagus is a member of the lily family?  When I was growing up we used to go to local asparagus farm and "pick" asparagus.  If you've never done it, picking asparagus requires a knife and lots of bending and stooping.  You cut it at the base of the stem with a knife.  Be sure to wash it well, sand or dirt can be hiding in the tips.

Normally we grill our asparagus with just olive oil salt and pepper.  For a change, we tried this recipe.  It's a keeper, the tang of the lemon and balsamic vinegar add to the flavor of the asparagus.

Lemon Balsamic Grilled Asparagus
Recipe Courtesy of Amee's Savory Dish 

2 bunches medium size asparagus (large enough stalks to place on grill without falling through, plus the thicker asparagus hold up better when grilling)
1/3 cup extra virgin olive oil
3 tbsp Lowcountry gourmet's lemon white balsamic vinegar (or your favorite white balsamic)
3 tbsp freshly squeezed lemon juice
1 tbsp fresh garlic, minced
1 tsp lime frost sea salt (or regular sea salt)
1 tsp fresh lemon or lime zest
fresh ground pepper to taste
Mix all marinade ingredients in a bowl with a whisk.  Set aside.  

Wash asparagus and trim about 1" off the thick end.  Place into a 9x13 dish and pour marinade on top.  Refrigerate for at least an hour to mingle flavors.

Preheat grill and turn heat to medium.  Place asparagus directly onto the grill rack.  Reserve marinade.

Cook for 4-5 minutes per side, checking frequently so you don't overcook them.  They should be tender but still have a slight crunch.  Pour leftover marinade through a fine strainer to remove bits of raw garlic and drizzle over asparagus before serving. 

I am linking this to Tasty Tuesday, Miz Helen's Full Plate Thursday,  Foodie Friday and Seasonal Potluck.