Rating: 4.5 stars
13 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

If you worry that the asparagus may fall through the grill grate, line up a row of spears and run two skewers through them (one toward the top of the spears, and one toward the bottom), creating a "raft" that will hold them together.

Recipe by Cooking Light August 2014

Gallery

Recipe Summary test

hands-on:
30 mins
total:
40 mins
Yield:
Serves 4 (serving size: about 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a grill or grill pan over medium-high heat.

    Advertisement
  • Place corn on grill rack; grill 20 minutes or until here-and-there charred, turning occasionally. Place in a large bowl; cover with foil. Leave in a warm location 10 minutes.

  • Place asparagus on grill rack, and grill 3 minutes or until crisp-tender, carefully turning occasionally.

  • Cut corn kernels off cobs, encouraging clusters to stay intact, if possible. Cut grilled asparagus into 3/4-inch pieces.

  • Combine onion, jalapeño, chives, cream, tarragon, vinegar, black pepper, salt, and garlic in a large bowl. Add asparagus and corn; toss gently to coat. Gently fold in crabmeat. Serve warm.

  • VARIATION Grilled Corn, Chicken, and Bell Pepper Salad: Sub 1 red and 1 yellow bell pepper, halved and seeded, for asparagus. Grill 4 minutes on each side; cut into 1-inch pieces. Sub 2 (1/2-inch) onion slices for diced onion. Grill 3 minutes on each side; chop. Sub oregano for tarragon. Sub 2 teaspoons sherry vinegar for white wine vinegar. Sub 6 ounces shredded skinless rotisserie chicken (dark and white meat) for crab. SERVES 4 (serving size: about 1 cup) CALORIES 233; FAT 8g (sat 8g); SODIUM 314mg

Nutrition Facts

209 calories; fat 6.2g; saturated fat 3.1g; mono fat 1.7g; poly fat 0.9g; protein 17g; carbohydrates 27g; fiber 5g; cholesterol 70mg; iron 3mg; sodium 367mg; calcium 99mg.
Advertisement