Wednesday, April 29, 2009

Grilled Asparagus Rafts

Spring is the time to take advantage of asparagus. Loaded with many antioxidants, fiber, and potassium, this vegetable has a subtle, grassy taste that complements many foods. It is great roasted, sauteed and steamed, but grilling surpasses all other cooking methods in my opinion. Pinning asparagus spears together with skewers make grilling them easier and assists in flipping and evenly cooking both sides. There is only one essential step to asparagus--do not over cook it!


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


1. Prepare grill to high heat. Snap or cut off touch ends of asparagus.

2. Arrange 4 asparagus spears on a flat surface. Thread 2 skewers horizontally through spears 1 inch from each end to form a raft.

3. Repeat procedure with remaining asparagus spears. (Note from Holli: If using wooden spears, soak in water for 30 minutes before using or they will burn on the grill.)

4. Combine soy sauce, oil, garlic, sesame seeds, pepper, and salt in a mix well.

5. Brush evenly over asparagus rafts.

6. Grill 3-4 minutes on each side or until crisp-tender.

Yield: 4 servings. Each serving contains Calories 50; Fat 2.1g; Iron 3mg; Cholesterol 0mg; Calcium 26mg; Carbohydrate 6.1g; Sodium 190mg; Protein 3.2g; Fiber 2.4g

Recipe from; Modifications mine.

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