Grilled Asparagus Rafts
Pinning asparagus spears together with skewers makes them easier to flip and grill evenly on both sides
Calories:50 (38% from fat)
Fat:2.1g (sat 0.2g,mono 0.5g,poly 0.6g)
Steven Raichlen, Recipes adapted from Steven Raichlen's books How to Grill (Workman, 2001) and BBQ USA (Workman, 2003), Cooking Light, AUGUST 2003
- 16 thick asparagus spears (about 1 pound)
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon dark sesame oil
- 1 garlic clove, minced
- 2 teaspoons sesame seeds, toasted
- 1/4 teaspoon black pepper
- Dash of salt
Prepare grill to high heat.
Snap off tough ends of asparagus. Arrange 4 asparagus spears on a flat surface. Thread 2 (3-inch) skewers or toothpicks horizontally through spears 1 inch from each end to form a raft. Repeat procedure with remaining asparagus spears.
Combine soy sauce, oil, and garlic; brush evenly over asparagus rafts. Grill 3 minutes on each side or until crisp-tender. Sprinkle evenly with sesame seeds, pepper, and salt.