This recipe combines fresh asparagus, bell peppers and a Scotch bonnet-based hot pepper jelly to make a unique side dish for grilled foods.
- 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
- Bring 1 1/2 cups of water to a boil in a large sauté pan, and add lemon juice and salt. Add asparagus in a single layer, adding more water if necessary to keep asparagus covered. Return the water to a boil, reduce heat and simmer for three minutes. Using tongs, remove the asparagus and shock the asparagus in an ice bath to set the color and stop the cooking process. (Depending on the size of the sauté pan, it may be necessary to cook the asparagus in batches.)
- Melt two tablespoons of butter in a small saucepan over medium-high heat. Add Tennessee Gour-met™ Snappy Pepper Jelly. Simmer, stirring occasionally, until the jelly melts. Keep warm.
- Prepare the grill for indirect cooking. Brush planks with olive oil and place on preheated grill. Heat planks until smoking then reduce the heat to medium. Flip planks over and move to the indirect side of grill. Place a single layer of asparagus on planks and cover with a layer of sliced peppers. Close the cover and cook six to eight minutes or until vegetables are crisp-tender. Remove from grill, drizzle with pepper jelly sauce and season with salt and pepper.
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.
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