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Black Angus Steakhouse Celebrates 50th Anniversary

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textalerts180 Black Angus Steakhouse Celebrates 50th Anniversary

STUDIO CITY (KCAL9) — David Bolosan from Black Angus Steakhouse stopped by KCAL9 Wednesday to show what’s on the menu as they celebrate their 50th anniversary this summer.

The year-long celebration includes the introduction of new menu items and a variety of exciting promotions including any featured classic cocktail for $5 with the purchase of an entree every Tuesday through July 21.

Black Angus Steakhouse Grilled Asparagus

The Butter & Steak Seasoning give Black Angus grilled asparagus its signature flavor.

Recipe

1 lb Asparagus, washed and trimmed

3 Tablespoons Butter, melted

1/2 teaspoon Steak Seasoning

  • Wash and trim asparagus.  Pat dry with paper towel.
  • Toss the asparagus with the butter; make sure the asparagus is evenly coated with the butter
  • Season with the steak seasoning to evenly coat.
  • Place on a hot grill, ¼ turn every minute or so to get nice grill marks on each side.  Depending on the thickness of your asparagus it will take anywhere from 4-8 minutes to cook.

Tips

  • How to select asparagus
    • Make sure that the asparagus tips are tight, compact and dry
    • Make sure the bottoms are not split or cracked
    • Make sure the sides are firm and smooth, not soft and shriveled
  • How to store asparagus if not using it right away
    • Trim off the ‘woody” bottom ends of the asparagus
    • In a container large and tall enough to store the asparagus standing straight up, fill with 1 inch of water and place the asparagus standing up with bottoms in the water
    • Loosely cover with plastic wrap and store in the refrigerator
  •  Cooking tips
    • Thinner asparagus will fall through the grill grates so you will need to use a grill basket.
    • For a healthier version you can use Extra Virgin Olive Oil instead of butter
    • You can substitute ½ teaspoon of kosher salt and a pinch of black pepper for the steak seasoning
    • Place the asparagus with the bottoms over the hotter part of the grill and the tips toward the colder part of the grill.

 

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