Drunken Grilled Asparagus

A Housewife's Unexpected Culinary Adventure: Drunken Grilled Asparagus

It all started with a leftover bottle of Burgundy. Honestly, I wasn't planning on cooking anything particularly extravagant that evening. My husband was working late, the kids were finally asleep, and I was looking forward to a quiet night – perhaps a glass of that very Burgundy, accompanied by a good book. Then, my friend Sarah dropped by, bearing a hefty gift: ten pounds of the freshest, most vibrant green asparagus I'd ever seen. Ten pounds! What was I going to do with ten pounds of asparagus? My usual weeknight dinners certainly didn't call for that much.

Initially, I was overwhelmed. Ten pounds is a lot of asparagus. I contemplated simple roasted asparagus, but the thought of that much roasting felt tedious. Then, inspiration struck, fueled by that half-empty bottle of Burgundy. Why not infuse the asparagus with the wine's rich flavour? I envisioned tender, slightly sweet asparagus spears with a hint of earthy, winey goodness. The idea was audacious, spontaneous, even a little bit "drunken," but something told me it would be delicious.

The process was surprisingly simple. I tossed the asparagus with the Burgundy, olive oil, a touch of mustard for tang, and some basic seasonings. The aroma alone was intoxicating – a heady blend of wine, garlic, and fresh asparagus. The marinade did its work in the refrigerator for a few hours, transforming the asparagus into a flavourful, ready-to-grill masterpiece. Grilling added a lovely char, enhancing the already delightful flavour profile.

The result was beyond my expectations. The asparagus was incredibly tender, imbued with the subtle sweetness of the wine and the aromatic herbs. It was far from my usual weeknight fare; this was something special, a testament to the magic that can happen when you embrace unexpected ingredients and a little bit of culinary spontaneity. The extra ten pounds of asparagus? That was quickly dealt with, because I made this dish two more times in the next two days! It was the perfect addition to our dinners, and I received many compliments from my family and guests.

Beyond the Recipe: This dish taught me a valuable lesson about cooking and life in general. Sometimes, the most delightful creations arise from unexpected circumstances. A leftover bottle of wine and an abundance of asparagus led to a truly unforgettable dish, proving that even the simplest ingredients can yield remarkable results when paired with a little creativity and a willingness to experiment. It's a testament to the joy of cooking – the ability to transform ordinary ingredients into extraordinary meals, and the pleasure of sharing those meals with loved ones.

So, the next time you find yourself with an unexpected bounty of produce or a lingering bottle of wine, don't hesitate to experiment. You might just surprise yourself with what you create. And who knows? Maybe you'll stumble upon your own version of "drunken grilled asparagus," a dish that will become as cherished a memory in your kitchen as it is in mine.

Serving Suggestions: This delightful dish pairs perfectly with grilled meats, fish, or even a simple salad. For a truly special meal, serve it alongside some crusty bread for dipping into the remaining marinade, a treat that is just as delicious as the asparagus itself.

Step-by-step

• In a medium bowl, whisk together Burgundy wine, olive oil, brown mustard, garlic powder, black pepper and salt.
• Place asparagus in a large glass bowl, and cover with the Burgundy wine mixture. Cover bowl, and marinate asparagus in the refrigerator at least 2 hours, turning occasionally.
• Preheat an outdoor grill for high heat, and lightly oil grate.
• Grill asparagus 10 minutes, or to desired tenderness.