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Add a photoServings: 6
Ingredients
- 2 lb fresh asparagus with thick stalks
- 2 tsp dry oregano (10ml)
- 2 sprg fresh rosemary, stems removed
- 1 tsp salt (5ml)
- 1 tsp pepper (5ml)
- 1/4 c. extra virgin olive oil
- 1 x juice of 1 lemon
Directions
- Preheat the grill for 15 min on high
- Wash the asparagus in cool water and pat dry. Snap the bottom tough portion of the fresh asparagus off and place the stalks into a large sealable plastic bag. Add in the oil and the remaining ingredients. Let the vegetables marinate for 10-15 min.
- Turn one burner off and turn the burners down to medium.
- Drain the marinade and reserve for dipping sauce. Place the asparagus in a foil pouch and close. Place the pouch on the grill and cook with the lid closed for 10 min, turning at least twice.
- Serve the asparagus hot off the grill. Drizzle with fresh lemon juice and season to taste
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 91g | |
| Recipe makes 6 servings | |
| Calories 101 | |
| Calories from Fat 82 | 81% |
| Total Fat 9.31g | 12% |
| Saturated Fat 1.37g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 390mg | 16% |
| Potassium 183mg | 5% |
| Total Carbs 4.26g | 1% |
| Dietary Fiber 2.4g | 8% |
| Sugars 1.52g | 1% |
| Protein 1.89g | 3% |
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