Recipe: Yummy French cut grilled lemon pepper drums with wild rice and asparagus

French cut grilled lemon pepper drums with wild rice and asparagus. Last but not least, asparagus is coming into peak season with early spring right around the corner, so the freshest and best bundles will be popping up in stores and markets. Use thighs or breasts and serve with rice and veggies for a healthy, quick and easy weeknight dinner. French cut grilled lemon pepper drums with wild rice and asparagus. drums•lemons•Asparagus•Lemon pepper seasoning•wild rice(your choice) I use chicken broth instead of water•chicken broth•Lemon thyme butter basting sauce:•butter softened.

Season it well with salt and plenty of black pepper, and stir in the parsley. Serve the asparagus hot or at room temperature with grilled fish. Grilled Lemon Parmesan Asparagus Denise Beatty Crist. You can have French cut grilled lemon pepper drums with wild rice and asparagus using 12 ingredients and 4 steps. Here is how you cook it.

Ingredients of French cut grilled lemon pepper drums with wild rice and asparagus

1. It's 7-8 of drums.
2. It's 3 of lemons.
3. It's of Asparagus.
4. You need of Lemon pepper seasoning.
5. It's Box of wild rice(your choice) I use chicken broth instead of water.
6. You need 1 can of chicken broth.
7. It's of Lemon thyme butter basting sauce:.
8. Prepare 1 stick of butter softened.
9. It's 2 tsp of dried thyme.
10. Prepare 2 of large pressed garlic cloves.
11. It's 1 tsp of ground kosher salt.
12. Prepare of Juice of 1 lemon.

I make asparagus on the grill often but I've never cooked it directly on the grate. After coating them with the olive oil and lemon juice I seasoned them with fresh cracked pepper and smoked sea salt. This sheet pan Lemon Garlic Butter Shrimp and Asparagus is the easiest, most satisfying meal that tastes totally gourmet. Stock up on frozen shrimp and you can make this luxurious tasting meal at moment's notice.

French cut grilled lemon pepper drums with wild rice and asparagus step by step

1. Start by French cutting the chicken. Start by cutting around the base and start to pull all the small tendons out using pliars but leaving the largest tendon intact. Small tendons have very little meat attached but the largest one has a big chunk so you want to leave it in, it will melt as it gets cooked..
2. Now take your pliers and pull the end piece off the base and then push the meat down.
3. Pull the skin back and season with lemon pepper seasoning then pull the skin back over and season the outside and place in a bag and marinate overnight..
4. Grill over medium heat turning often and basting with the butter sauce. Cut the lemons in half and grill them once the chicken is almost done. Either grill or cook the asparagus in the oven..

Serve the (customizable heat) spicy garlic shrimp plain or turn it into lemon garlic. The same lemony marjoram-flavored marinade coats both the hens and the asparagus spears. Asparagus, which creates problems for most wines, is a natural with Sauvignon Blanc. Look for one of the many superb examples now being produced in Friuli and Collio. I even threw some lemons onto the grill to give them a slight charred flavor that take this vinaigrette to the next level!