2 T. olive oil, divided
4 T. sugar
2 T. Lawry’s Seasoned Salt
1/2 tsp. kosher salt
1/2 tsp. black pepper
1 medium sweet yellow onion, cut into 1-1/4″ pieces
fresh Michigan Asparagus spears, medium to large in diameter, cut into 1-1/4″ lengths
chopped fresh Italian parsley for garnish, if desired
Place beef in a medium to large bowl. Drizzle with 1 tablespoon of the olive oil. Fold to coat. In a small bowl, stir together sugar, Lawry’s, kosher salt, and black pepper. Sprinkle half of the sugar mixture over the beef. Stir beef to coat. Sprinkle remaining sugar mixture over the beef and stir again to coat. Add onion and asparagus to a medium bowl. Drizzle with remaining tablespoon of olive oil. Sprinkle with kosher salt and black pepper, to taste. Add beef, onion, and asparagus to skewers, alternating pieces. Place skewers on a large rimmed jelly roll pan for easy transport to the grill. Heat grill to high heat, about 500° F. Make sure grates are scrubbed clean and then oiled. (To oil the grates, add some vegetable oil to a small bowl. Then fold a heavy paper towel a few times to make a smaller square. With a tongs, grasp the folded paper towel and dip it into the oil until the paper towel is drenched. Then run the paper towel over the grates, repeating until all grill grates are thoroughly oiled.) Place kebabs on hot grill grates and let cook for about 1-1/2 minutes on one side. Then flip over and cook for another 1-1/2 minutes or so. This will give you medium-rare cooked steak. If your grill heat is higher or lower, or if your beef pieces are smaller or larger, the doneness of your steak will vary. Remove kebabs to serving platter and serve hot. Sprinkle fresh chopped parsley over the top if desired.