I love to use my grill especially when I don’t want to heat up my kitchen and this recipe is perfect for the days that the temperature is climbing! Asparagus is often eaten just steamed or found in a flavorless can but it can and should be grilled to bring out the amazing bright green color and sweet flavor.. I did not grow up eating a lot of asparagus and didn’t think that I liked it all that much. Well maybe that was because every time it was served it was steamed, slimy, and over cooked served with mayo (another one of my dislikes). When I got older I discovered you could grill it and it took on a whole new flavor profile that I loved!
It is important that you don’t overcook it on the grill so just a few minutes is all it needs, especially if it is rather thin. You should grill it till al dente’, just like pasta you want to have your tooth bite in and still find texture – not mush! It doesn’t need a lot to bring out the goodness that lies inside. As with most vegetables – keep it simple and let the flavor of the vegetable take it from there.
This recipe is fancy enough for company but just as perfect for your weekly dinner. It is simple, delicious and takes less than 5 min to cook – who doesn’t love a recipe like that? Even though asparagus can be found year round in the grocery stores, spring is the optimum time to find the best crop! There are several varieties: green, white, purple and in all sizes all the way down to smaller than a pencil! Pick one that is not dried out on the bottom and has firm dry tips up top – NO slime or wetness which produces a unpleasant smell.
- Four asparagus spears have just 13 calories, no fat, no cholesterol and just 8mg of sodium for starters.
- Asparagus gets its fat burning awesomeness from fiber, both soluble and insoluble, a perfect combination!
- It is a strong anti-inflammatory, heart healthly, aids the digestive tract and has wonderful medicinal properties!
- Asparagus has plenty of vitamins, including vitamins A, E, K and B6.
- Asparagus has a number of essential minerals that include calcium, iron, potassium, copper, manganese and selenium.
- Although asparagus has virtually no fat, there are significant quantities of omega-3 fatty acids.
- One of the health benefits of asparagus that we could all use, but no one likes to talk about is that it’s a natural diuretic. The amino acid asparagine in asparagus helps release fluids and flushes the body of salt and other toxins.
Grill on! - Chef Amy
|Grilled Asparagus with Parmesan Basil Butter|
- 1 bunch of asparagus, washed
- 2 t. olive oil
- Morton’s – Nature’s Seasons
- 2 t. butter
- 1 t. basil puree, or fresh basil chopped
- 1 t. parmesan cheese, grated
- Heat the grill to medium high heat.
- Take one stalk and holding the bottom end, bend the spear on the counter until it breaks.
- Using that spear as a guide cut the rest of the spears at the same place (typically around 1/4-1/3 off of the base). This ensures that the tough part will not be eaten.
- On a cookie sheet spread out the washed and trimmed asparagus. Drizzle the 2t. of olive oil over the top and sprinkle with salt and pepper or Nature’s Seasons.
- Mix the butter, basil and parmesan cheese together and set aside.
- Place the asparagus on the grill and close the lid. Wait 2-3 minutes and flip them. Grill for 1-2 minutes longer depending on how thick the stalks are.
- Place on serving platter and top with the butter. The heat of the asparagus will melt the butter.
If you don’t want to use butter, you can mix the basil and parmesan with olive oil.