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Ingredients
Directions
- Look for hard asparagus stalks with deep green or possibly purplish tips. Also check the bottom of the spears. If they are dry up, chances are they have been sitting around for too long.
- Trim off the tough bottom of the spear by grasping each end and bending it gently till it snaps at its natural point of tenderness - usually two thirds of the way down the spear. If the spear is less than 6-inches long, chances are it has already been trimmed for you. Then take a vegetable peeler and peel off the outer skin of the lower half of the remaining stalk.
- Place asparagus on a plate. Drizzle oil over top and turn spears till they are coated. Sprinkle with salt (this may seem like a lot - just trust me) and turn again.
- Grill asparagus for 5 min over Direct Medium heat. Each minute or possibly so, roll each spear 1/4 turn. Asparagus should begin to brown in spots (indicating which its natural sugars are caramelizing) but shouldn't be allowed to char.
- Remove from grill and serve immediately (eating spears with your fingers enhances the experience).
- This recipe yields 4 servings.
- Comments: This easy recipe is actually just a foolproof technique for grilling one of summer's great treasures.
- Tips from The Surreal Gourmet:Le secret: Thicker spears fare better on the grill.
- The adventure club: Wrap grilled spears with slices of prosciutto - a perfect appetizer for your next cocktail party.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 75g | |
| Recipe makes 4 servings | |
| Calories 131 | |
| Calories from Fat 120 | 92% |
| Total Fat 13.57g | 17% |
| Saturated Fat 1.89g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 583mg | 24% |
| Potassium 122mg | 3% |
| Total Carbs 2.33g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.13g | 1% |
| Protein 1.32g | 2% |
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