You most probably figured this out. This Outback Steakhouse asparagus recipe was inspired by the famous world-wide restaurant chain.
Total Time: 10 Minutes
Prep Time: 5 Minutes
Active Cook Time: 5 Minutes
My hubby always likes to dine at this restaurant, especially on his birthday. One year while we were there, they were promoting this new dish called the char grilled Tuscan rib eye. It came with 2 sides, the charred asparagus and mashed sweet potatoes. The asparagus was OUT OF THIS WORLD.
However, there were about 5-6 spears of them, which made me want more badly. So, after that dinner, I kept thinking of how to make this asparagus with bigger quantity to satisfy my craving for it. And I got it......
The dry rub I used in this recipe has a relatively short shelf life. To keep it longer, put the opened bag into an airtight container or mason jar and store the container at the back of the fridge.
This recipe can be doubled.
2 Bundles Asparagus (about 2 1/2 - 3LB total)
2 tablespoons Extra Virgin Olive Oil
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1 tablespoon Original Hickory Grilled Dry Rub Seasoning (I use the Char Crust brand.)
Serve This With:
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