Grilling asparagus brings out the best flavors you can imagine. Don't substitute regular salt for this recipe. It's the coarse salt that makes all the difference. Watching your sodium? Feel free to skip the salt and enjoy the asparagus without it. It’s still a delicious low-calorie side dish!
Prep Time: 2 min
Cook Time: 5 min
Servings: 2
Calories per serving: 79
Fat per serving: 4 g
Protein per serving: 2g
10 Large asparagus spears
1 tbsp Oil olive
1 tsp Kosher salt (coarse salt)
Instructions:
All asparagus has a natural breaking point, where you can snap the bottom of the stalk off. Grab both ends of a stalk of asparagus and bend it - where it snaps is the natural breaking point. If you don't want to do this, you can simply use a knife and chop off the bottom 2 inches or so of each stalk.
With a potato peeler, lightly scrape off the outer layer of skin from each stalk.
Next:
1. In a shallow dish, mix the olive oil and coarse Kosher salt.
2. Place the asparagus in the oil and salt and roll the stalks around to coat with the salty mixture
3. Place the asparagus on the grill (or under a broiler) for 5 minutes or until cooked.
This is a great side vegetable for grilled salmon or any dish that needs a tasty vegetable side!
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