There is a vendor at the local farmers market who sells the freshest asparagus that I have ever had. It is more money than if you bought it at the grocery store but it is worth it. The asparagus is so good that you don't have to snap or trim the ends. In fact, if you did it would be a waste of asparagus. So when we went last weekend I found out that he had some in for the season and quickly ran over and bought a couple of bundles. Then I tried to figure out how to incorporate it into my dish. Apparently I have the taste buds of a 10 year old. I used to only eat canned asparagus as a kid because I liked to slurp it up like spaghetti (gross I know) and then after being married I realized that I like fresh roasted asparagus and now... not so much. So needless to say just simply grilling them were not an option for me. Then I got a bright idea to stuff them into the steak. It worked out well for me, I ate it, asparagus and all. Maybe in another couple of months I will like asparagus again.
I used tenderloin for the steak because that was what I had in the freezer but any boneless steak you like works. Just make sure that it is thick enough to stuff. This recipe is written up for two people but it can easily be doubled or tripled. As for the rest of the asparagus, I just ended up grilling it for my husband to eat.
- 2 boneless steaks
- 4 onion wedges
- 4 asparagus spears, cut in half
- 1 tsp. Montreal steak seasoning
- Using a paring knife slit a hole in the middle of the steak so that the asparagus and onion will fit. It will be a tight fit but that is what you want so that the onion and asparagus don't fall out on the grill.
- Put the asparagus and onion wedges into the steak and make sure there isn't any room in there for them to move. If there is just add more vegetables inside. Season both sides with the steak seasoning.
- Grill 5 minutes on each side over medium to low heat or until done to your liking.
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Make It From Scratch
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