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Filet Mignon with Smoky Glazed Asparagus

Wednesday, 27 May 2009
 

steakasparagusplate

Asparagus again?  Yes!  Why not.  This was the most labor intensive asparagus recipe I’ve made to date, but it wasn’t too bad, with 10-15 minutes of prep, 30 minutes of marinating and 6-7 minutes on the grill.  The recipe is Smoky Glazed Asparagus from Food and Wine and they rated this recipe as “best with steak” of the various side features in this month’s issue.

asparagusmarinade

The recipe calls for using thick asparagus and peeling them, which was a first for me.  I cut off the very ends of the stalks after I peeled the bottom half with a potato peeler.  That seemed to work fine.  The entire length of the asparagus was edible after the marinating and grilling. I used low-fat mayo in the marinade, but otherwise followed the recipe exactly.

asparagusgrill

The asparagus were ready after around 3-4 minutes per side with just one turn in between on a high-heat grill.

filetgrill

For the filets, I seasoned them with olive oil, soy sauce and Lawry’s season salt, and left them on the grill approximately the same amount of time as the asparagus (3-4 minutes per side) for rare to medium rare doneness, depending on the size of the steak.  I served the steak and asparagus with rice made with vegetable stock for a little extra flavor.



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