Quote:
Originally Posted by Richard
Tonight - grilled bone-in ribeye and asparagus, garlic mashed potates, a Cardinal Zin Beastly Old Vines Zinfandel.
The asparagus was marinated for an hour in a gallon zip-lock containing olive oil and Italian herbs before grilling.
Richard
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Richard, The chef's will correct me if I'm wrong but with fruits or veggies you macerate, not marinate.
Marinate means to coat or immerse foods in an acidic-based liquid or dry rub, to tenderize and flavor before cooking. Food is marinated in a marinade.
You could blanch and shock the asparagus (way ahead of time) and then a quick saute in your oil and herb blend...... just a thought.
