Pop or cut off ends of asparagus so that the tender portion is saved. Wash under cool water and pat dry. Place spears in a gallon sealable baggie. Add olive oil and spices. Seal bag and toss spears in the bag so that they are coated.
Remove spears from bag and shake off any excess oil. Grill over hot coals or hot grill until each spear is scored and cooked until tender. As I turn the spears on the grill and lift them, if they start to bend slightly then they are done. Remove spears from heat as they become scored with grill marks and serve immediately.
Do not over cook. Try to buy young asparagus where the bud ends are not too large or the asparagus may be stringy. If you do not have Cavendar's Greek Spice then substite another of your favorite flavorful spices.
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|Serving Size: 1 Serving (68g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 17 (59%)|
|Amt Per Serving||% DV|
|Total Fat 1.9g||3 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 435.1mg||15 %|
|Potassium 129.3mg||3 %|
|Total Carbohydrate 2.5g||1 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 1.1g|
|Protein 1.4g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 29
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