A simple marinade and quick grilling on a salt block makes for a fast and tasty side dish that pairs well with any entrée. Note: This recipe requires advance preparation. Read the entire article on salt block cooking by Mike Stines here.
Ingredients
- 2 peppers of your choice
- 1/2 lb trimmed asparagus
- 1 cup zesty Italian dressing
Servings: servings
Instructions
- Slice the peppers into 1/3-inch wide strips. Place the peppers and asparagus in a container and add the marinade. Marinate the vegetables for an hour or up to four hours. Remove the vegetables from the marinade and drain. Discard the marinade.
- Prepare a salt block for high heat cooking and sauté the vegetables for two to three minutes per side or until crisp tender.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
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