The grill is a staple of my summers. It’s hot, yes (97*), but it’s never too hot for the grill. Stephen and I start grilling out in March and will eek out a last chilly steak night usually in November, sometimes the Alabama-Auburn game.
Tonight, he grilled marinated asparagus, steak, Vidalia onion, and squash/zucchini.
- good balsamic vinegar
- garlic olive oil
- splash of white wine
Place in zip bag with trimmed asparagus for 2 hours. Skewer, grill 3-4 minutes. (Ignore the jar of red wine in pic….that was my sampling wine while I was prepping 😉
Sunday, it’s back to cooking a ton of food to have for school lunches and snacks. I need a big batch of some kind of grain, some chicken, and I’ll think of other stuff later. I’m sleepy!