November 21, 2013
Categories: Dinner, Side Dishes, Vegetables, Asparagus, Native American, North American, Easy/Beginner Cooking, Quick Meals, Birthday, Entertaining, Fall/Autumn, Father's Day, Mother's Day, Summer, Sunday Dinner, Winter, Weeknight Meals, Grill (Electric), Grilling (Outdoor), Stove Top, Diabetic, Gluten-Free, Low Carbohydrate, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch, Spring more
"A quick and easy recipe and a great side to any grilled meat."
- Serving Size: 1 (123.6 g)
- Calories 104.2
- Total Fat - 9.1 g
- Saturated Fat - 1.3 g
- Cholesterol - 0 mg
- Sodium - 2.7 mg
- Total Carbohydrate - 4.8 g
- Dietary Fiber - 2.5 g
- Sugars - 2.1 g
- Protein - 2.6 g
- Calcium - 31.8 mg
- Iron - 2.6 mg
- Vitamin C - 6.7 mg
- Thiamin - 0.2 mg
Clean the asparagus and snap the tough ends off.
Mix together the oil, garlic, oregano, salt and pepper; set aside.
Bring a large pot of salted water to a boil and add the asparagus spears.
Cook for 3 minutes, remove from heat, drain and rinse with cold water to stop the cooking process.
Gently pat the asparagus spears dry.
Place the asparagus on a baking sheet and drizzle with the oil mixture.
Gently toss this together making sure the spears are well coated.
Grill the asparagus over medium-high heat, rolling them back and forth with the back of a spatula, until you have nice grill marks on them, about 5 minutes, depending on how thick the spears are
Tips & Variations
No special items needed.