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Cheers for Spears! Asparagus Spears!

August 28, 2009

Roasted Asparagus with Balsamic Browned Butter
asparagus-lRandy Mayor and Iain Bagwell, Text: Jason Horn
This recipe serves eight, but it can be reduced if you wish. I love roasted asparagus. We had them for dinner last night. They were the perfect accompaniment for wild salmon, peach chutney, and red potatoes with butter and parsley. Go easy on the butter for the potatoes and this can be a very healthy meal.


Yield

8 servings (serving size: 5 spears)

Ingredients

  • 40  asparagus spears, trimmed (about 2 pounds)
  • Cooking spray
  • 1/4  teaspoon  kosher salt
  • 1/8  teaspoon  freshly ground black pepper
  • 2  tablespoons  butter
  • 2  teaspoons  low-sodium soy sauce
  • 1  teaspoon  balsamic vinegar
  • Cracked black pepper (optional)
  • Grated lemon rind (optional)

Preparation

Preheat oven to 400°.

Arrange asparagus in a single layer on a baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake at 400° for 12 minutes or until tender.

Melt butter in a small skillet over medium heat; cook 3 minutes or until lightly browned, shaking pan occasionally. Remove from heat; stir in soy sauce and balsamic vinegar. Drizzle over asparagus, tossing well to coat. Garnish with cracked pepper and rind, if desired.

Nutritional Information

Calories:
45 (60% from fat)
Fat:
3g (sat 1.8g,mono 0.9g,poly 0.2g)
Protein:
1.9g
Carbohydrate:
3.9g
Fiber:
1.7g
Cholesterol:
8mg
Iron:
0.7mg
Sodium:
134mg
Calcium:
18mg

Grilled Asparagus Rafts
asparagus-ck-686148-lDavid Bonom, Cooking Light, SEPTEMBER 2007
Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell

Pinning asparagus spears together with skewers makes them easier to flip and grill evenly on both sides.

Yield

4 servings (serving size: 1 asparagus raft)

Ingredients

  • 16  thick asparagus spears (about 1 pound)
  • 1  tablespoon  low-sodium soy sauce
  • 1  teaspoon  dark sesame oil
  • 1  garlic clove, minced
  • 2  teaspoons  sesame seeds, toasted
  • 1/4  teaspoon  black pepper
  • Dash of salt

Preparation

Prepare grill to high heat.

Snap off tough ends of asparagus. Arrange 4 asparagus spears on a flat surface. Thread 2 (3-inch) skewers or toothpicks horizontally through spears 1 inch from each end to form a raft. Repeat procedure with remaining asparagus spears.

Combine soy sauce, oil, and garlic; brush evenly over asparagus rafts. Grill 3 minutes on each side or until crisp-tender. Sprinkle evenly with sesame seeds, pepper, and salt.

Nutritional Information

Calories:
50 (38% from fat)
Fat:
2.1g (sat 0.2g,mono 0.5g,poly 0.6g)
Protein:
3.2g
Carbohydrate:
6.1g
Fiber:
2.4g
Cholesterol:
0.0mg
Iron:
3mg
Sodium:
190mg
Calcium:
26mg

Steven Raichlen, Recipes adapted from Steven Raichlen’s books How to Grill (Workman, 2001) and BBQ USA (Workman, 2003), Cooking Light, AUGUST 2003
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