Prep: 20 minutes; Cook: 8 minutes; Stand: 30 minutes.

Recipe by Health June 2008


Credit: Yunhee Kim

Recipe Summary test

Makes 8 servings (serving size: 1 1/2 cups)


Ingredient Checklist


Instructions Checklist
  • Prepare grill.

  • Snap off tough ends of asparagus or trim with a knife, and peel the bottom half of the stalk, if necessary.

  • Place asparagus on a baking sheet, toss with olive oil, and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill asparagus, perpendicular to the grates, for 3–5 minutes on each side or until just crisp-tender.

  • Grill the bread about 1 minute per side or until slightly charred. Cut each slice into 1-inch cubes.

  • Whisk vinegar, garlic, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, and extra-virgin olive oil in a large bowl until combined. Add asparagus, grilled bread, tomatoes, and remaining ingredients; mix. Season with more salt and pepper, if desired. Let sit at room temperature for at least 30 minutes.


Bobby Flay's Grill It!

Nutrition Facts

177 calories; fat 9g; saturated fat 1g; mono fat 6g; poly fat 1g; protein 5g; carbohydrates 21g; fiber 3g; iron 2mg; sodium 454mg; calcium 52mg.