Appetizers, Vegetarian

Yield: 8 servings.

2 bunches fresh asparagus (about 2 lb/1 kg)
2 Tbsp extra virgin olive oil
1/2 cup Raspberry Vinaigrette (below)

My assistant Cindy Beer makes this simple and delicious dish ahead of time on her two-sided indoor grill. Her guests and family love it. Cindy insists on using thin asparagus spears because she thinks they taste better. If you munch a bunch of fiber-packed grilled asparagus rather than nosh on noodles or other starchy side dishes, over time you’ll be be pencil-thin too.

  1. Preheat an indoor grill. Soak the asparagus in cold water for a few minutes. Drain thoroughly and pat dry. Bend asparagus and snap off the tough ends at the point where they break off naturally; discard the ends. Place the trimmed asparagus in a loaf pan or shallow dish and drizzle with olive oil. Roll the asparagus around to coat all sides with oil.
  2. Transfer the spears to the hot grill, close the lid and grill for 5 minutes or until the asparagus is tender-crisp. Remove from the grill and let cool. Cover and refrigerate for several hours or overnight.
  3. When ready to serve, transfer the asparagus to a serving platter and drizzle with Raspberry Vinaigrette.

Serve hot or at room temperature. Will keep for up to 2 days in the refrigerator. Don’t freeze.

122 calories per serving, 6.8 g carbohydrate, 2.3 g fiber, 3 g protein, 10.3 g fat (1.5 g saturated), 0 mg cholesterol, 26 mg sodium, 240 mg potassium, 1 mg iron, 26 mg calcium

Chef’s Secrets:

  • Grilling Tip: If grilling asparagus spears on an outdoor grill, lay them crosswise to prevent them from falling through the cracks or place them in a grill basket.
  • Size Counts: Some cooks prefer large asparagus spears but these tend to be somewhat stringy and usually require peeling. Thin and medium-sized spears don’t require peeling. Try to buy spears that are all the same thickness so that they will cook evenly.
  • Weighing In: One bunch of asparagus weighs about 1 lb (500 g). There are 16 to 20 spears in a pound, yielding 2 1/2 cups cooked. Calculate 4 to 6 spears per person as a serving.
  • It’s in the Bag: Store asparagus in the refrigerator in a loosely sealed plastic bag. To keep it moist, first wrap it in a damp paper towel. It will keep for up to 2 weeks.

Nutrition Note:

  • Asparagus is high in vitamins A, B, and C, and it’s high in folate, which is important for pregnant women and for cardiovascular health. Asparagus is also a good source of potassium and iron.

This recipe is featured in these books & articles

Norene’s Healthy Kitchen



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