Weekend Cook: Skirt Steak with Asparagus

Finally, grilling in good weather instead of wind and snow!  Beef skirt and fresh asparagus.

I trimmed up a skirt, cut it in half (because the gas grill heats unevenly) and marinated it for three hours in Newman's own lime vinaigrette (cheetah marinade).

The asparagus was coated in EVOO and sprinkled with salt.  Both went on to a preheated grill set on high for about 3-4 minutes a side.

After a 10-minute rest under foil and a heavy towel, the skirt was perfectly pink, and the asparagus was not overdone.   Eight more days until farmer's market, where I can load up on more veggies!