I use an indoor grill and the rafting did make them easier to turn. I liked the soy-based sauce, but will omit the salt next time. Great way to prepare asparagus.
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
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 50
- Calories from fat: 38%
- Fat: 2.1g
- Saturated fat: 0.2g
- Monounsaturated fat: 0.5g
- Polyunsaturated fat: 0.6g
- Protein: 3.2g
- Carbohydrate: 6.1g
- Fiber: 2.4g
- Cholesterol: 0.0mg
- Iron: 3mg
- Sodium: 190mg
- Calcium: 26mg
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.
Grilled Asparagus Rafts Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat
- COOKING METHOD: Grill
- OCCASION: Summer
- PUBLICATION: Cooking Light
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