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Continued: Recipes for grilled vegetables

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  • Last update: May 29, 2013 - 1:48 PM

Carbohydrates 13 g Saturated fat 3 g Calcium 34 mg

Protein 3 g Cholesterol 0 mg Dietary fiber 7 g

Diabetic exchanges per serving: 2 vegetable, 4 fat.

Grilled Asparagus Spears with Lemon Dressing

Serves 4.

Note: From “River Cottage Veg: 200 Inspired Vegetable Recipes,” by Hugh Fearnley-Whittingstall.

• 20 to 30 asparagus spears, trimmed

• 4 tbsp. olive or canola oil

• Flaky sea salt and freshly ground black pepper

• Juice of 1/2 lemon

• 6 to 10 mint leaves, finely shredded

• Parmesan, pecorino, or hard goat cheese, to serve, optional


Light the grill well in advance if you are cooking the asparagus outside. Soak 6 wooden skewers in water for 30 minutes.

If the asparagus spears are pretty thick or perhaps not so freshly cut, it’s best to blanch them first. Add asparagus to a saucepan of boiling water, blanch for 1 minute, then drain and refresh in cold water. Drain well and pat dry.

Thread the asparagus onto the skewers — you can mount 5 or 6 of them on a single skewer, pushing it through the middle of the spears. Brush the asparagus with 2 tablespoons of the oil and season with salt and pepper.

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