So, it turns out that no one on the Internet has any idea of how long white asparagus takes to cook.  No one!  Anywhere!  Estimates ranged from five minutes to thirty, which is not an insignificant range. When you are also making rice (which takes about 35 minutes to cook) and grilling swordfish (which cooks on a hot grill in eight or nine minutes) timing is, y’know, kinda critical if you want everything ready to go at the same time.

Recipe for the swordfish marinade:

• 2 tablespoons olive oil
• About 1/8 cup lemon juice (recipe called for more, but a lot of the comments said it was too lemony.  Plus I ran out.)
• 3 teaspoons of Dijon mustard (more than the original called for)
• About half of a small onion, chopped to bits
• A teaspoon of Cajun seasoning
• 1/2 teaspoon black pepper
• 1 teaspoon parsley (didn’t have cilantro)
• A couple of shakes of cayenne

I let it marinate for a couple of hours, maybe; next time I’ll go much longer.  Possibly add something with a bit more kick to it.  I am powerfully tempted to use sriracha in a marinade, which would probably be a terrible, terrible mistake, one I should make with less expensive fish before I try it on $20 worth of swordfish.  I’d also need to figure out what else to use; using just sriracha would be suicidal.  Something tomatoey, maybe?  Hmmm.

The white asparagus was peeled and boiled with some sugar, salt, and butter.  Eight minutes was plenty, and it ended up delicious.  If anything, it was a wee bit overdone.  Thirty minutes would have been insane.

Also, this was the first time I’d used the grill in a while and I kinda accidentally let it set itself on fire at one point.  Probably should have cleaned it more thoroughly before using it again.  🙂

Verdict: om nom nom will eat again.

Recipe source:  Spicy Grilled Swordfish