This recipe uses NW Elixirs #4 Bangkok Hott Sauce.
- 1 lb Whole Asparagus (ends removed)
- 2 Tbs NW Elixirs #4 Bangkok Hott
- 1/2 bunch Italian Parsley
- 1 Lemon cut in half
- Jacobsen Sea Salt to taste
Once the ends of the asparagus are removed, place into a zip-lock bag and add Bangkok Hott and shake to coat. Once your grill is nice and hot, lay the asparagus on the grill flat and sprinkle Jacobsen Sea Salt over the asparagus. Once grilled to perfection place onto a serving dish and garnish with some chopped parsely and lemon.
Time: 20 min