Grilled Asparagus, Bok Choy, & GarLeek!

No, no not a leek but rather green garlic!  It is only similar to a leek in the way you cut it lengthwise.   Although I will admit to my overzealousness for these early beauties, it is a vegetable with substance naturally infused with garlic flavor!  It is a nice addition to the spring greens whether sauteed with massaged kale, added to an omelet with spinach or thrown on the grill. 
  
1/3 cup olive oil (melted butter if you prefer)
1/2 T. balsamic vinegar
1/2 T. lemon juice
1 t. salt
1/2 t. pepper
1/2 lb of asparagus
4-5 pieces of green garlic
1 med. bok choy
 
Slice the bottom off the bok choy, remove & clean stalks. Cut the top 1/4 off the green garlic and slice lengthwise. 

Leave asparagus whole.  Place in a pan that will fit everything as one layer but as a rim to hold the marinade in.

Mix 1/3 cup oil (or butter), 1/2 T. balsamic vinegar, 1/2 T. lemon juice, 1 t. salt & 1/2 t. pepper in a small mixing bowl.  Pour mixture over vegetables.  Let sit for 30 minutes, rotate all veggies and let sit for another 30 minutes.  Place on the grill for 4-6 minutes.  I know you might be saying to yourself, “I am going to start up a grill for just 5 minutes worth of cooking?”  Just think, the ‘grilled’ effect makes a flavor that evokes the summer feeling.  If that isn’t enough for you throw on a NY strip or a tenderloin.

Bring on the summer heat, extended days, neighborhood BBQs & swimming in the lake!