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Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell Photo by: Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell

Grilled Asparagus Rafts

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

Cooking Light AUGUST 2003

  • Yield: 4 servings (serving size: 1 asparagus raft)

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.

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
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Grilled Asparagus Rafts recipe

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