We live in what some would consider traditional asparagus country. The river valley has deep historical roots of some of the finest asparagus in the world. Or at least before disease took it's toll on the roots years ago. But, when the green spears appear ever year, we flock to the little roadside stands once or twice a week while it's in season to take advantage of this treasure since it's recovery. Here is just one way we like to cook it.
Trim the ends off the asparagus a place them in a shallow glass dish. Drizzle with the oil and season with salt and pepper. On a hot grill using a pair of tongs, place asparagus on grill so they don't touch. Roll or turn often and cook until tender. Serve with lemon wedges or more olive oil.
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Serving Size: 1 Serving (15g) | ||
Recipe Makes: 2 | ||
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Calories: 61 | ||
Calories from Fat: 61 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.8g | 9 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 77.8mg | 3 % | |
Potassium 16.2mg | 0 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.1g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database 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: 61
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