Asparagus season is upon us, or at least I am pretending it is…as I look outside and it’s snowing. SIGH. Well this recipe will brighten your day! The bright green of the asparagus with the tart red raspberries is guaranteed to brighten anyone’s day. And if you use the multi basket for this recipe, it is super easy, you only have to turn one basket, not a bunch of individual asparagus spears!

METHOD

1. Place the asparagus in a large bowl or flat-bottomed cake pan and pour the oil, vinegar, salt, and pepper over. Let sit in marinade for at least 30 minutes to overnight.
2. Preheat grill to medium, about 350°F. Remove asparagus from the marinade and place in a Multi Basket on the grill or place asparagus crosswise on the grill. Cook, turning carefully, until crisp-tender, about 3 to 5 minutes depending on the thickness of the asparagus.
3. Return asparagus to the marinade and add the chopped thyme and raspberries. Mix very gently to avoid breaking the spears or crushing the raspberries. Arrange asparagus spears on a serving platter and spoon the raspberries and some of the vinaigrette over.
4. Sprinkle the shredded Asiago over the asparagus and serve warm or at room temperature.

This is an easy and delicious recipe that you can also adapt for other veggies. It goes great with chicken and well pretty much anything you want to eat it with. Heck, you can even toss it into a salad topped with a raspberry vinaigrette, how is that for exciting!?

Happy Grilling!