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June 05, 2009
In Season: Asparagus
Arguably the most popular of spring's vegetables, asparagus has a short growing season from April to June. When buying asparagus spears, look for straight, bright green stems and tightly closed tips.
To save time when cooking, trim the ends ahead of time and store them in a plastic bag with a damp paper towel wrapped around the cut ends and place in the fridge. They're best fresh, but will last up to three days when stored properly.
Lemony Grilled Asparagus – my favorite way to eat veggies…grilled!
SERVINGS
8
INGREDIENTS
8 (10-inch) bamboo skewers
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 bunches thick asparagus (about 2 pounds), trimmed
PREPARATION
1. To help prevent skewers from burning, place them in water to cover; let soak at least 30 minutes.
2. Prepare outdoor grill for direct grilling over medium heat.
3. Meanwhile, in large self-sealing plastic bag, combine olive oil, lemon juice, salt, and pepper. Add asparagus; seal bag and turn to coat spears with butter mixture.
4. On waxed paper, arrange 8 to 10 asparagus spears side by side. Push 2 skewers crosswise through spears, one about 1/2 inch from base of spears and the other about 1 1/2 inches from tips. Repeat with remaining asparagus and skewers.
5. Place asparagus on hot grill rack; cook 6 to 8 minutes or until lightly browned, turning over once. To serve, remove asparagus from skewers to platter. Serve hot or at room temperature.
NUTRITIONAL INFORMATION
(based on individual servings)
Calories: 60
Total Fat: 5 g
Saturated Fat: 3 g
Cholesterol: 11 mg
Sodium: 250 mg
Carbohydrates: 2 g
Fiber: 1 g
Protein: 3 g
Posted by Lisa at June 5, 2009 06:25 PM
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