Planked Asparagus & Peppers with Snappy Glaze - Burn Blog
This recipe combines fresh asparagus, bell peppers and a Scotch bonnet-based hot pepper jelly to make a unique side dish for grilled foods.
Ingredients
- 1 1/2 cups water
- 1 tbsp lemon juice
- 1 tsp kosher salt
- 2 lb asparagus, cleaned and trimmed
- 2 tbsp unsalted butter
- 1/2 cup hot pepper jelly
- 2 each red bell peppers, seeded and sliced into rings
- 2 each Northern White Cedar planks, soaked in water at least two hours
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