French cut grilled lemon pepper drums with wild rice and asparagus. Asparagus is my VERY favorite vegetable. Have you tried baking or grilling it with Lemon Pepper (the kind with salt added)and olive oil? My guest raved about them long after the meal was over.

Nestle two-thirds of the wedges around the fish, then squeeze the juice from the remainder directly over the fish. Wrap each serving of asparagus with a piece of raw bacon before roasting. Serve this asparagus with grilled chicken or your favorite steak, and risotto or mashed potatoes for a perfect dinner. You can have French cut grilled lemon pepper drums with wild rice and asparagus using 12 ingredients and 4 steps. Here is how you achieve that.

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

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

Asparagus Fettuccine with Lemon and Pepper. This recipe serves up spring asparagus two ways: blended into a smooth sauce that's tossed with fettuccine, and sautéed in bite-size pieces that get stirred into the dish just before serving. Add grilled tofu chunks for more protein. To grill the asparagus spears, toss them with about a tablespoon of oil, mixing with your hands until spears are coated.

French cut grilled lemon pepper drums with wild rice and asparagus instructions

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..

Season well with salt and pepper. 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. This wild rice quinoa salad is the perfect recipe to make for spring. It has a bed of baby spinach, lightly steamed asparagus and a lemon-turmeric Which brings me to the second lovely thing about our plate today…asparagus.