Grilled Asaragus With Mint Dressing
Servings
Prep Time
Cook Time
Ready In
Recipe: #9795
June 06, 2013
Categories: Side Dishes, Vegetables, Asparagus, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Baby Shower, Cinco de Mayo, Entertaining, Fall/Autumn, Father's Day, July 4th, Labor Day, Ladies Luncheon, Mother's Day, Summer, Sunday Dinner, Weeknight Meals, Grilling (Outdoor), Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian more
"This is from the book Bobby Flay's Barbecue Addition, I just love fresh mint and this delicious!"
Ingredients
Nutritional
- Serving Size: 1 (120.5 g)
- Calories 245.1
- Total Fat - 18.2 g
- Saturated Fat - 2.7 g
- Cholesterol - 0.6 mg
- Sodium - 5.6 mg
- Total Carbohydrate - 20.5 g
- Dietary Fiber - 1.1 g
- Sugars - 19.4 g
- Protein - 1.3 g
- Calcium - 21.4 mg
- Iron - 1.2 mg
- Vitamin C - 2.8 mg
- Thiamin - 0.1 mg
Step 1
Heat your grill on high or place a grill pan over medium-high heat.
Step 2
Combine the fresh mint with rice vinegar and honey in a bowl and season with salt and pepper. Whisk in 1/3 cup oil until emulsified.
Step 3
Place the asparagus on a rimmed baking sheet and brush with about 2 tablespoons oil and season with salt and pepper. Transfer the spears to the grill rack or grill pan and cook, turning as necessary, just until tender, about 2 minutes for super skinny spears and up to 12 minutes for fat spears (If grilling the spears, you’ll want to help ensure the skinny little stalks don’t slip through the grill rack by using a grilling basket or, lacking that, fastening several spears together into “rafts” by sticking them through with wooden toothpicks or skewers, one just below the tips and another toward the bottom of the spears).
Step 4
Transfer the asparagus to a platter and drizzle with the mint dressing. Tear some mint leaves over the top.
Step 5
Serve warm or at room temperature.
Tips & Variations
- Outdoor grill
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