The tender shoots of asparagus are picked ripe and are ready to use immediately. Asparagus should be kept refrigerated and prepared as soon as possible, as the stalks lose sweetness as they age.
Total Time: 15 minutes • Servings: 4
1 lb fresh asparagus spears
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
- Preheat grill on medium-high. Cut 1 inch from tough root end of asparagus spears and discard. To do this quickly, group half the spears together, align ends, and slice with sharp knife.
- Combine remaining ingredients in medium bowl; add asparagus and toss to coat.
- Place asparagus on grill; cook 5-6 minutes, turning often, or until tender.
CALORIES (per 1/4 recipe) 80kcaI
VIT A 20%
VIT C 10%
Other preparation method
Boil: Remove 1 inch from tough root end of 1 lb asparagus and ciscarc. Cook asoaragus lightly salted, boiling water for 4-6 minutes or until tender.
Sauté: Remove 1 inch from tough root end of I lb asparagus and discard. Toss asparagus in oil and saute over medium-high Heat for 4-6 minutes or until tender.