Rating: 4.5 stars
10 Ratings
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  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 3
  • 5 star values: 6

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

Steven Raichlen
Recipe by Cooking Light August 2003

Gallery

Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill to high heat.

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  • 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.

Chef'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.

Source

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

Nutrition Facts

50 calories; calories from fat 38%; fat 2.1g; saturated fat 0.2g; mono fat 0.5g; poly fat 0.6g; protein 3.2g; carbohydrates 6.1g; fiber 2.4g; cholesterol 0mg; iron 3mg; sodium 190mg; calcium 26mg.
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