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Grilled Asparagus Rafts

Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
Yield

4 servings (serving size: 1 asparagus raft)

Pinning asparagus spears together with skewers makes them easier to flip and grill evenly on both sides.

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

Nutrition 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

How to Make It

  1. Prepare grill to high heat.

  2. 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.

  3. 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.

Cook's Notes

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.

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