grilled 'gus san mateo style
primo chef: josh lewis
- as much asparagus as the gang can eat - olive oil - salt - dried parsley flakes
lay 3-5 stalks on a piece of aluminum foil and dribble onabout a tablespoon of olive oil. sprinkle light salt and parsley, wrap and pop on the grill. cooking time depends on the geographical origin of the coal and how much hornsby's apple cider you've had. warning: this vege makes your pee smell real bad.