Another #CookoutWeek sponsor with a product that’s super useful for everyday cooking is Barlean’s! They provided us with butter-flavored coconut oil, which is great, because I love cooking with coconut oil and with a 1:1 ratio of this oil with whatever other butter or oil you’d be using, it’s easy to use as well!
Even though I just grilled with it, you can also bake with it, saute with it, pop popcorn with it, or just use it for regular cooking. It’s vegan, organic, non-GMO, and tastes like butter, so it’s a super substitute.
When I saw these giant asparagus stalks at the local grocery store, I knew immediately I’d need to try grilling them…and they turned out amazingly! I used Penzy’s Brady Street Cheese Sprinkle on these, which I highly recommend, but you could also use that Parmesan cheese out of the green can if you wanted.
Grilled Asparagus
Makes 2 pounds
Ingredients
2 lbs. thick asparagus
2 Tbsp. Penzy’s Brady Street Cheese Sprinkle (or Parmesan cheese)
Melt the coconut oil and cut off the tough asparagus ends.
Put the asparagus in a shallow bowl and coat with the coconut oil.
Grill the asparagus over direct medium heat for 6-8 minutes, turning, until browned. Drizzle a little more of the oil over the top and sprinkle with Cheese Sprinkle before serving.
