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Veron Asparagus

I HAVE WON THREE TIMES IN COMPETITION WITH THIS DISH.  IT GOES GREAT WITH FISH, SEAFOOD AND MEAT.

INGREDIENTS

  • BUNCH OF ASPARAGUS.
  • OLIVE OIL.
  • GARLIC TERIYAKI SAUCE.
  • CAJUN POWER.
  • THYME, ROSEMARY & MINT.
  • GARLIC POWDER.
  • VERON SEASONING (ORIGINAL, GARLIC OR LEMON PEPPER)
  • SHERRY.
  • GRANDE MARNIER.
  • GROUND LEMON PEEL.
  • GROUND ORANGE PEEL.
  • GARLIC JUICE.
  • MINCED GARLIC.
  • GALLON SIZE ZIPLOCK OR USE YOUR SINK OR LARGE BOWL.  I PREFER THE ZIPLOCK.

Instructions

  1. WASH ASPARAGUS
  2. SNAP OFF BASE END
  3. COAT WITH OLIVE OIL
  4. COVER WITH GARLIC POWDER
  5. SPRINKLE GROUND ORANGE AND LEMON PEEL.
  6. PLACE THUMB OVER BOTTLE OPENING OF TERIYAKI SAUCE AND DRIZZLE OVER ASPARAGUS
  7. DO THE SAME WITH CAJUN POWER.
  8. PINCH OF THYME, ROSEMARY,
  9. PLACE MINT IN THE SMALL OF YOUR HAND AND CRUSH THEN SPRINKLE OVER ASPARAGUS.
  10. DRIZZLE SHERRY AND GRANDE MARNIER
  11. ADD VERON’S SEASONING;
  12. ADD MINCED GARLIC AND THREE OR FOUR DROPS OF GARLIC JUICE.
  13. MIX IN ZIPLOCK OR SINK THOROUGHLY AND PLACE IN REFRIGERATOR OVER NIGHT.  THE LONGER THEY MARINATE THE BETTER THEY ARE.
  14. GET YOU’RE GRILL HOT,
  15. PLACE IN A PERFORATED GRILLING PAN (I USE THIS BECAUSE THEY HAVE A TENDENCY TO FALL THROUGH THE GRILL),
  16. PLACE DIRECTLY OVER COALS ON GRILL OR GAS BURNER, WATCH & TURN.  TAKES ABOUT 6 OR 7 MINUTES; TOPS.

‘BON APPÉTT!’

 

Verons Seasoning
4303 Johnston Street LafayetteLA70503 USA 
 • 888-295-6328
1-888-295-MEAT (6328)
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