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2 pounds asparagus
Olive oil
Salt
Extra pork marinade from Grilled Pork Tenderloin
recipe
Instructions
Olive oil
Salt
Extra pork marinade from Grilled Pork Tenderloin
recipe
1. Prepare the grill.
2. Snap off tough ends of asparagus and trim scales. Arrange spears in baking dish or heavy-duty zip-top bag; drizzle with olive oil and sprinkle with salt.
3. Grill thin spears in a grill pan or basket; arrange thicker spears perpendicular to grates to prevent falling through. Cook 6 to 10 minutes, until slightly charred and crisp-tender. Serve with extra pork marinade. Serves 6 to 8.
Recipe by Karen Adler and Judith Fertig, a.k.a. the BBQ Queens.
Nutritional Information
2. Snap off tough ends of asparagus and trim scales. Arrange spears in baking dish or heavy-duty zip-top bag; drizzle with olive oil and sprinkle with salt.
3. Grill thin spears in a grill pan or basket; arrange thicker spears perpendicular to grates to prevent falling through. Cook 6 to 10 minutes, until slightly charred and crisp-tender. Serve with extra pork marinade. Serves 6 to 8.
Recipe by Karen Adler and Judith Fertig, a.k.a. the BBQ Queens.
Per serving: 180 calories, 14g fat, 4g prot., 11g carbs., 3g fiber, 410mg sodium.
This recipe first appeared in American Profile magazine.
