![\"Cactus\"](\"https:\/\/crankymouse.com\/wp-content\/uploads\/2009\/04\/cactus-640x480.jpg\")
<\/a><\/p>\nSome of you may be thinking – I don’t like asparagus.\u00a0 I know, \u00a0I used to have those thoughts too.\u00a0 But you don’t have to live that way anymore.\u00a0 It just turns out that your mom didn’t know how to make them taste good.\u00a0 Here’s how.<\/p>\n
\u00a0<\/p>\n
You will need.<\/p>\n
\u00a0<\/p>\n
1 bunch of asparagus<\/p>\n
2-3 garlic cloves<\/p>\n
4 tbsp melted butter<\/p>\n
1 tsp fresh black pepper<\/p>\n
1 tsp kosher salt<\/p>\n
2 tsp sugar (this is the secret ingredient)<\/p>\n
Go out and get your grill going and open a beer (Sam Adams White Ale today).<\/p>\n \u00a0<\/p>\n Inside you have a few jobs to do.\u00a0 Rinse off the asparagus.\u00a0 I like to keep them in the rubber bands and lay them on a cutting board.\u00a0 Get out the big knife and cut off about an inch from bottom of the stalks, this part is tough and dry, it doesn’t need you and you don’t need it, discard them or give them to the kids to chew on.\u00a0 Now take off the rubber bands.<\/p>\n Melt your butter and stir in the rest of the list.<\/p>\n Once your grill is hot, scrape it down and lower the heat to medium low.\u00a0 Lay out the asparagus perpendicular to the grates so that they can’t fall through.\u00a0 A few will, but I consider this a small sacrifice to the grill.\u00a0 It’s kind of like making a flavor deposit for future use.<\/p>\n Get out your favorite basting or pastry brush and liberally apply about one third of the seasoning mix onto the asparagus.\u00a0 The butter will drip down and flare up, do not be alarmed, this is very temporary and can be fun if you like fire.\u00a0 I like fire.\u00a0 Close the lid.<\/p>\n A few good things are happening under that lid.\u00a0 1) Small burning drips of butter are making little char marks on our once bright green sticks.\u00a0 2) \u00a0The butter and sugar are mixing and cooking into a low-grade caramel of sorts.<\/p>\n \u00a0<\/p>\n Normally I would say that this would be a good time to go back inside and prepare a side.\u00a0 But if you are like me, this asparagus will only be one of two, possibly three, other items that you will be grilling and that’s ok.\u00a0 If you have a lot going on grill side, feel free to leave the top up and flip and maneuver things as necessary, today I’m warming up a beef brisket that has been peacefully sleeping in my fridge.\u00a0 I smoked it last week and have been waiting patiently to find an opening in the lineup for it.<\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n