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.
- 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.
- 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.
- 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
- 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.
- 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.