Cassie’s Ruminations

Grilled Carrots and Asparagus

Foil packets are a great way to cook delicate things on the grill. Tonight’s salmon was cooked in foil, as were the asparagus and carrots accompanying the meal. I got thin asparagus spears and julienned the carrots so that they would cook in about the same time as the salmon. I just gave them a couple minutes head start while I sliced up the lemon and sealed up the salmon packet. This method really works well with just about any vegetable. Harder veggies like broccoli will take longer, as would bigger chunks of carrot. Just adjust as necessary to get the tenderness that you’d like.

Grilled Carrots
Serves 2

2 large carrots, peeled and julienned
1 tsp olive oil
pinch kosher salt

Place the carrots in the center of a large piece of tin foil. Drizzle with olive oil and sprinkle with salt. Seal up the pouch by gathering the edges of the foil together and squishing to make a sort of a purse. You want it fairly well sealed so that the carrots can steam, but don’t worry about getting it airtight. Grill over medium heat for 15 minutes or until the carrots are tender.

Grilled Asparagus
Serves 2

1 bunch of thin asparagus spears, tough ends snapped off
1 tsp olive oil
pinch kosher salt

Place the asparagus spears in the center of a large piece of tin foil. Drizzle with olive oil and sprinkle with salt. Seal up the pouch by gathering the edges of the foil together and squishing to make a sort of a purse. You want it fairly well sealed so that the asparagus can steam, but don’t worry about getting it airtight. Grill over medium heat for 15 minutes or until the spears are tender.