Grilled Asparagus with Roasted Garlic Vinaigrette
Serves 6
Time 35 min
Perfect for entertaining, grilled asparagus spears are melt-in-your-mouth tender, yet deceptively easy to prepare. Simply skewer for easy turning, brush with olive oil and quickly grill.
Special Diets:
Ingredients
- Asparagus
- 1 1/2 pound asparagus, tough ends removed
- 2 teaspoons extra-virgin olive oil
- 1/4 teaspoon fine sea salt
- Vinaigrette
- 4 cloves garlic, unpeeled
- 2 tablespoons red wine vinegar
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- 1/3 cup plus 1/2 teaspoon extra-virgin olive oil, divided
- 1/4 fine sea salt
- 1/8 ground black pepper
Method
Preheat the oven to 350°F.
Place unpeeled garlic cloves in small baking dish and drizzle with 1/2 teaspoon oil.
Roast garlic until soft, about 20 minutes.
Let cool slightly then peel and mince.
Transfer to small bowl.
Whisk together garlic, vinegar, and dijon mustard.
Slowly whisk in remaining 1/3 cup oil and add salt and pepper to taste. Set aside.
Prepare a grill for medium heat cooking.
Thread asparagus on skewers (to make them easier to flip on the grill) and use a basting brush to oil both sides.
Sprinkle with salt.
Grill 5 to 7 minutes on each side or until asparagus is cooked through.
Arrange asparagus on a serving platter and drizzle vinaigrette. Serve warm or at room temperature.
Nutritional Info:
Per serving: 150 calories (120 from fat), 13g total fat, 2g saturated fat, 0mg cholesterol, 320mg sodium, 6g carbohydrates (3g dietary fiber, 2g sugar), 3g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- Asparagus
- 1 1/2 pound asparagus, tough ends removed
- 2 teaspoons extra-virgin olive oil
- 1/4 teaspoon fine sea salt
- Vinaigrette
- 4 cloves garlic, unpeeled
- 2 tablespoons red wine vinegar
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- 1/3 cup plus 1/2 teaspoon extra-virgin olive oil, divided
- 1/4 fine sea salt
- 1/8 ground black pepper