goomba38 wrote on 09 Jun 2006 in rec.food.cooking

> Mr Libido Incognito wrote:
>
> > I grill mine...over a very hot grill. Toss the asparague in oil and
> > course salt, then on to the grill. Takes maybe 5-7 minutes for a lb.
> > soon as grill marks and a little steam come outa the cut end it's
> > done.
> >
> > There should be enough salt so the aparagus is almost pretzel like
> > with salt. Maybe 3 tbsp of oil enough to just hold on the salt. I
> > prefer canola oil but any oil will work.
> >
>
> Oh nooooooo, Olive Oil is the best here!! My recent grilled spears
> were a tad fatter than I usually like, but I think they were ideal
> grilled. A little sturdier. I love the blackened charred bits.
>

What do you mean No? My preferance is still Canola whatever you say!

--
-Alan