One of my nephews will never pick favorites. He doesn’t have a favorite sport, a favorite subject at school, a favorite activity on a vacation, etc. If you ask him, he always says, “I didn’t have a favorite.” Since I’m only asking to kill time and make conversation, it can be rather infuriating. But as I thought about it, I’m not the best at picking favorites either. People always ask what is your favorite dessert, restaurant, food, etc. I need subcategories to really give a good answer.
However, I do think asparagus will always be in my top 5 favorite vegetables. The only problem is it is only super affordable and available for about 1-2 weeks in the spring. We have long since passed that time. Off season asparagus isn’t always as tender, but you can still usually find some. Especially through the late spring/early summer. To me, asparagus makes any meal fancier. I recently tried grilling my asparagus and loved it. Enjoy!
Grilled Asparagus (Serves 4)
1 bunch of asparagus (usually about ¾ -1 lb)
1 tablespoon olive oil
1 tablespoon balsamic vinegar
¼ teaspoon salt
¼ teaspoon black pepper
Skewers, wood or metal
1. If using wood skewers, soak in water for at least 30 minutes.
2. Trim about 1-2 inches off the bottom of asparagus to remove tough ends. Thread asparagus spears on to skewers. Thread towards the bottom, where the spears are thicker. Drizzle with oil and vinegar. Sprinkle with salt and pepper.
3. Preheat grill to medium/medium-high heat. Place skewers of asparagus on to the grill, spears running perpendicular to the grates. Grill 3-5 minutes on each side, flipping when lightly charred. Remove from skewers to serve.
Nutritional Information (Amount per serving):
Protein: 2 g
Fat: 3 g
Saturated fat: .5 g
Cholesterol: 0 mg
Carbohydrates: 4 g
Fiber: 2 g
Sodium: 148 mg
Recipe notes: When looking for asparagus, look for bunches with thinner stalks, as these will be more tender. You can grill the asparagus without putting it on skewers, but I thought the skewers made them easier to handle.
Source: adapted from several sources online
Low iodine adjustment: Use non-iodized salt.