Grilled Asparagus Rafts

By tonyglib

Pinning asparagus spears together with skewers makes them easier to flip and grill evenly on both sides

Nutritional Information

Calories:50 (38% from fat)
Fat:2.1g (sat 0.2g,mono 0.5g,poly 0.6g)
Protein:3.2g
Carbohydrate:6.1g
Fiber:2.4g
Cholesterol:0.0mg
Iron:3mg
Sodium:190mg
Calcium:26mg

Steven Raichlen, Recipes adapted from Steven Raichlen's books How to Grill (Workman, 2001) and BBQ USA (Workman, 2003), Cooking Light, AUGUST 2003

Ingredients

• 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

Details

Servings 4

Preparation

Step 1

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.