Do you have picky eaters in your house? I think that’s a gimme – we all live with finicky people. Heck, we might even be that gotta have it a certain way or won’t touch that person. While my guys are fairly open minded when it comes to food, Kiddo has a tendency to shy away from asparagus and Hubby thinks Artichokes are a vegetable from hell. If I’m working with artichokes, I either have to leave them out completely on his serving or use giant chunks that he can pick out. I adore both artichokes and asparagus. Believe it or not, I found a dish containing asparagus that Kiddo ate without complaint.
There are so many good things about this super easy summertime supper from Guy Fieri. Let’s start with almost no prep work. Trim the ends of the asparagus and cut the onion into half-moon strips. How easy is that? No pots or pans to speak of and clean up is a snap. I suppose if you wanted to, you could eat straight out of the foil packet. We did use plates, but they aren’t completely necessary. I did use a pan to cook the corn. My choice, not required. Everything cooked to perfection. Everything was delicious. Best of all, Kiddo ate every last bite – including the asparagus. This is so easy, you could actually serve it while camping.
Wow, now that I think about it, I bet the great outdoors would only add to the awesome flavor . . . thanks Guy!
Guy’s Garlic Sausage and Asparagus Packages
1 lb Asparagus
2 packs Garlic (Guy Fieri) Sausages
1/2 Red or Purple Onion
4 tablespoons minced Garlic from a jar
Salt to taste
Pepper to taste
Heat oven or grill to 400 degrees. Lay out 4 large sheets of foil and set aside until ready to use.
Rinse asparagus, snap off woody ends. Divide the asparagus among the sheets of foil.
Add 2 whole sausages per foil sheet directly on top of the asparagus. Drape the sausages over the asparagus.
Peel and cut onion in half from root to end. Cut half into rings. Break rings apart and lay over sausages.
Sprinkle about a tablespoon of minced garlic from a jar over the layers of asparagus spears, sausage and onions.
Season with salt and pepper. Drizzle a kiss or so of olive oil over everything. Crimp the foil together to create an airtight wrap around the food.
Place the packets directly on the cooking rack. Cook for 20 minutes or until the asparagus feels tender through the packages. DO NOT open the foil during the cooking.
While the packets are cooking, slice a lemon into wedges. When ready to serve, place the packet on individual plates with a wedge of lemon. Everyone opens their package, gives it a squeeze of lemon and enjoys.
This is perfect with some corn on the cob for a complete meal. Just put on a pot of water when you pop the packets on the grill.