Asparagus is a delicious, healthy vegetable that can be grilled to perfection. This recipe is simple and easy to follow, and yields delicious, tender asparagus spears that are perfect for a side dish or a light meal.
Ingredients
- 1 bunch of asparagus, trimmed
- 1 tablespoon olive oil
- Salt and pepper to taste
Method
1. Preheat grill to medium-high heat.
2. In a large bowl, toss asparagus with olive oil and salt and pepper.
3. Grill asparagus for 5-7 minutes, until tender and slightly charred.
4. Serve immediately.
Potential changes & improvements
There are many ways to change up this recipe to suit your taste. Some potential changes and improvements include:
- Adding other seasonings to the asparagus before grilling, such as garlic powder, onion powder, or dried herbs
- Brushing the asparagus with additional olive oil, balsamic vinegar, or lemon juice after grilling
- Serving the asparagus with a dipping sauce, such as aioli, hollandaise sauce, or ranch dressing
What other food it works well with
Grilled asparagus goes well with many other foods. Some great pairing ideas include:
- Grilled chicken or steak
- Baked potatoes
- Salad
- Rice
Common Mistakes
There are a few common mistakes that can be made when grilling asparagus. To avoid these mistakes, keep the following tips in mind:
- Be sure to trim the asparagus spears before grilling. This will help them cook evenly and prevent them from burning.
- Do not overcook the asparagus. It should be tender but still slightly crisp. Overcooked asparagus will be mushy and not as enjoyable to eat.
- If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning.
Nutritional Information
Asparagus is a low-calorie, low-fat food that is high in vitamins and minerals. One serving of grilled asparagus (about 6 spears) contains:
- Calories: 60
- Fat: 4 g
- Saturated fat: 1 g
- Cholesterol: 0 mg
- Sodium: 140 mg
- Carbohydrates: 7 g
- Fiber: 3 g
- Sugar: 2 g
- Protein: 4 g
Allergens
Asparagus does not contain any common allergens.