If cooking indoors, heat a grill pan over high heat or preheat the broiler until hot, then place the asparagus skewers in the grill pan or under the broiler about 4 inches from the heat. If using an outdoor grill, you want it medium-hot, rather than super-fierce — you should be able to hold your palm about 6 inches above the coals for a few seconds. Grill the asparagus spears for about 3 minutes on each side, depending on thickness, until tender in the center and lightly charred on the outside.
Whisk the remaining 2 tablespoons oil with the lemon juice, some pepper, and the mint to make a dressing. Remove the asparagus from the skewers, arrange on a plate and trickle the dressing over them. Sprinkle with flaky salt and shave some cheese over the top, if you like.
Nutrition information per serving:
Calories 137 Fat 14 g Sodium 2 mg
Carbohydrates 3 g Saturated fat 2 g Calcium 20 mg
Protein 2 g Cholesterol 0 mg Dietary fiber 2 g
Diabetic exchanges per serving: 1 vegetable, 3 fat.
Blistered Baby Squash with Grilled Tomatoes
Note: Any small vegetable can be prepared with the simple grilling technique used here. Experiment with new potatoes, baby artichokes, or whatever else is in season. From “The Grilling Book: The Definitive Guide From Bon Appetit.”
• Extra-virgin olive oil, for brushing
• 2 c. yellow and green baby pattypan squash (9- to 10-oz.)
• 6 baby zucchini
• 6 medium tomatoes, each halved through core
• Kosher salt and freshly ground black pepper
• Chopped fresh basil or oregano, for garnish