Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Grilled Asparagus Skewers


12 Wooden Skewers, soaked in water overnight

30 Asparagus Spears

1/2 cup No-Stick Grilling Marinade for Vegetables

1 Tbsp Kosher Salt

1 tsp Black Pepper, freshly ground


Trim the tough end from the asparagus. Line the 5 asparagus spears next to each other similar to fingers on a hand. Using two skewers, skewer them crosswise through the asparagus with one skewer just below the tips, and the other about 1-inch from the bottom. Take your time being careful not to split the asparagus.

Brush the asparagus with the marinade and sprinkle them with the salt and pepper.

Grill the asparagus on direct medium heat for 6-8 minutes, turning once after 4 minutes.

Remove from the grill and serve.

Yield: 6 servings

Recent Recipes

RSJ’s Smoked Yellowfin Tuna Dip

The smoked tuna dip at Harbor docks is, by far, the best in the area. Actually, it’s the best I have ever tasted. Over the years I have taken a few stabs at recreating a Harbor Dock’s version, but always come up short. After several failed attempts, and facing a cookbook deadline, I finally worked up a recipe for smoked crab dip, which is excellent, though my wife still prefers Harbor Docks smoked tuna dip.

Read more

Basic Muffin Mix

(This can be substituted with a white cake mix) Makes 12 each Sift together flour, sugar, salt, and baking powder.…

Read more


Pulse the brown sugar, granulated sugar, cinnamon, butter, salt, and vanilla in a food processor. Add the flour and pulse…

Read more