Pinning asparagus spears together with skewers makes it easier to flip them and grill evenly on both sides. Make sure to remove skewers before serving to younger children.

Steven Raichlen
Recipe by Oxmoor House August 2011

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Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to high heat.

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  • Snap off tough ends of asparagus. Line up 4 asparagus spears, touching each other, on a flat surface. Thread 2 (3-inch) skewers or wooden picks horizontally through spears 1 to 1 1/2 inches from each end to form a raft. Repeat procedure with remaining asparagus spears.

  • Combine soy sauce, oil, and garlic, stirring with a whisk; brush evenly over rafts. Place rafts on grill rack coated with cooking spray. Grill 3 minutes on each side or until crisp-tender. Sprinkle evenly with sesame seeds, pepper, and salt.

  • Young Chefs can:

  • Count out and line up 4 asparagus spears

  • Sprinkle grilled rafts with sesame seeds

  • Older Chefs can:

  • Carefully thread asparagus onto skewers

  • Brush rafts with soy sauce mixture before grilling

Source

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

Nutrition Facts

48 calories; fat 2.2g; saturated fat 0.2g; mono fat 0.5g; poly fat 0.6g; protein 3g; carbohydrates 5.3g; fiber 2.4g; iron 4.6mg; sodium 190mg; calcium 29mg.
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