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Grilled Asparagus Rafts

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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

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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.

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