| Chef: Rodney Woodley | |
| Food Mood: Light and Healthy | |
| Cuisine: Barbecue | |
Servings: 4-6 |
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Ingredients |
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| Asparagus 1 bunch, ends snipped Hazelnuts ? cup, toasted, skinned** Sherry (dry) ? cup Sherry Vinegar 1 Tbsp Orange Juice Concentrate 1 Tbsp Soy Sauce 1 Tbsp Garlic 2 cloves, peeled & smashed Olive Oil ? cup Water ? cup |
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Method |
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| ** To toast hazelnuts, place them in a preheated 400? oven for 8 ? 10 minutes. Remove promptly from the roasting pan. Rub the nuts in a paper towel to remove the thin layer of skin. In a food processor, place the hazelnuts, and the dry sherry. Puree till the nuts are smooth. Add the rest of the ingredients and puree again until all the ingredients are incorporated. This marinade can be used for vegetables, fish, and chicken on the grill. Place the asparagus in a gallon sized, zip-lock baggy. Add the marinade and let the vegetables marinate for up to 1 hour. Grill until the vegetables begin to brown |
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