Grilled Asparagus and Green Onions

I love onions, I love the raw, grilled, caramelized, broiled, just about anyway that you can think of to prepare them, I will eat them.  This is just about the easiest grilled vegetable recipe that I have in my wheelhouse.  The only special item I think that you need is probably a grill basket, but you should just get one of those anyway.  You could easily add mushrooms to this if you have them on hand, I sadly, did not, but will definitely throw them in if I do next time.


16 oz  Asparagus
5 oz green onions
2 Tbsp Olive Oil
Salt and Pepper to taste

Preheat your grill to med. high heat.

Take your asparagus and either cut or snap off the woody part of the stems.  Cut the remaining part of the spear into two or three pieces depending on how big they are and your preferences.  Throw them in a bowl.

Take your green onions, and cut off the ends of the white part of the bulb if the still have some of the roots attached.  Peel away any of the green part of the onion that is brown or mushy, but otherwise leave the greens.  Cut the green onion into two or three pieces, and add them to the bowl with the asparagus.

Add the olive oil, salt, & pepper to the bow and toss to coat.

Place your grill basket on the grill, pour the vegetables into it, and cook for about 7-10 minutes, tossing occasionally to make sure they are cooking evenly.  Place the vegetables back in the bowl that you had ,  salt and pepper to taste ad serve.

Grilled Honey Soy Salmon

I cannot even begin to tell you how tired I am of the crazy cold weather here.  We had one, wonderful 80 degree day, and then it got rainy and cold, and not just a little cold, it was, go cover your plants cold.  But there was that one glorious 80 degree day, and on that day, we grilled.

I can only take so much credit for this one, as my husband manned (hee hee, get it) the grill while I played with the kids in the yard.

I am especially proud of this dish becuase it has turned my daughter into a salmon fan, and getting people to eat fish is one of my goals as a mother.

2-Salmon fillets, about 1lb total, skin on
2 Tbsp Olive Oil
2 Tbsp Soy Sauce
2 Tbsp. Honey
2 tsp. minced garlic


About 1 or 2 hours before you are going to eat, combine, in a large ziploc bag, combine the olive oil,

soy sauce, honey and minced garlic.  I am not very picky about this, I just throw it in the bag and mush it all together.

Add the salmon to the bag, seal it up, put it in a bowl or on a plate, and pop it back into the fridge to marinate for at least 1 hour.

Get your grill going on medium high heat for gas, or indirect heat for charcoal.

Place the salmon on the grill, skin side down, and cook for about five minutes.  Now, the most important thing that I can tell you is one, get a piece of aluminum foil and a wide metal spatula, and two, don't panic.  Flip the fish over, and be prepared, the skin may stay on the grill.  If this happens as you start to move the salmon, set it back down onto the skin, carefully lay your sheet of aluminum foil over the grill grate, and then, flip your fish onto the foil, and cook the other side for another five minutes depending on how done you like your salmon.   Serve immediately and enjoy.