All summer I loved grilling and broiling asparagus, but now that it's fall, I decided a change was in order, and made it a little differently. First I chopped the asparagus into smaller pieces, and then I marinated the pieces in olive oil, vinegar, salt, pepper, and chopped garlic. When it was dinner time, I sauteed the marinated asparagus with onions, and ate over Israeli couscous!
I think what I liked best about this was how the vegetable was the main feature of the dish, and the grain the supplement. However, I have to say that I still prefer my asparagus broiled or grilled, and will probably switch back to that next time I make it!
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