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I do my asparagus differently. Washed, dried, ends trimmed, light coat of olive oil, sea or kosher salt. I put the spears directly on the grill. Keep an eye in it, just as it starts to get grill marks, take it off. At medium to low heat, maybe 3-4 minutes. Also, cut red/yellow/orange/green peppers into rings and treat the…
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I'm a Hoosier. Born and raised in Indiana. Moved to the Low Country five years ago, Charleston, SC
