Grilled Asparagus Rafts

Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
Pinning asparagus spears together with skewers makes them easier to flip and grill evenly on both sides.

Yield:

4 servings (serving size: 1 asparagus raft)

Recipe from

Nutritional Information

Calories 50
Caloriesfromfat 38 %
Fat 2.1 g
Satfat 0.2 g
Monofat 0.5 g
Polyfat 0.6 g
Protein 3.2 g
Carbohydrate 6.1 g
Fiber 2.4 g
Cholesterol 0.0 mg
Iron 3 mg
Sodium 190 mg
Calcium 26 mg

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

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Steven Raichlen,

Recipes adapted from Steven Raichlen's books How to Grill (Workman, 2001) and BBQ USA (Workman, 2003)

August 2003