Grilled Asparagus with Balsamic Vinaigrette

If your plans for dinner don't involve the grill, this asparagus is also delicious roasted. Place the asparagus spears on a jelly-roll pan, and roast at 450° for 5 to 7 minutes.

Yield: 6 servings (serving size: 1/6 of asparagus)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 60
  • Fat: 3.8g
  • Saturated fat: 1.2g
  • Protein: 3.5g
  • Carbohydrate: 4.1g
  • Cholesterol: 4mg
  • Iron: 0.8mg
  • Sodium: 237mg
  • Calories from fat: 57%
  • Fiber: 1.5g
  • Calcium: 69mg

Ingredients

  • 2 pounds asparagus spears
  • Olive oil-flavored cooking spray
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon kosher salt or
  • 1/4 teaspoon table salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup (1 1/3 ounces) shredded fresh Parmigiano-Reggiano or Parmesan cheese

Preparation

  1. Preheat grill.
  2. . Snap off tough ends of asparagus. Coat asparagus with cooking spray; place on grill rack, and grill 4 minutes or until crisp-tender, turning frequently. Place asparagus on a serving platter.
  3. . Combine vinegar and oil in a small bowl; stir with a whisk. Drizzle over asparagus; sprinkle with salt, pepper, and cheese. Serve immediately.
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