Outdoor Cooking Recipe #3 Fire Roasted Asparagus with Toasted Almonds

Welcome to our Outdoor Cooking Recipe Series!  We recently had the first of our series of Outdoor Cooking Demonstrations at which everything was cooked in our wood fired Chicago Brick Oven.  The food came out so good that we wanted to share the recipes with you!  Our menu for this first demo consisted of Blackened Sea Scallops, Herb Roasted Pork Tenderloin, Roasted Asparagus with Toasted Almonds, and Roasted Fingerling Potatoes with Shallots and Fresh Tarragon.   We can only vouch for how wonderful these dishes are when cooked on our wood fired oven, no guarantees on how good they will be if you cook them on something else... Here is Recipe #3:

and here is what it looks like before cooking,

and after cooking.

If you have been thinking about buying a Chicago Brick Oven and would like to join us for one of our upcoming demonstrations to see just how versatile they really are, please click on this link to register. http://outdoorcooking.eventbrite.com  Hope to see you soon!  Also, please follow our blog to see the rest of the recipes as we post them...

(All of the recipes in this series were developed by Joe Mishler, Executive Chef at Devon Seafood Grill in Hershey.  Joe has a Chicago Brick Oven at home, and he loves cooking on it so much that he wanted to share some of his favorites with the rest of the world.)