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| Grilled Asparagus June, 2001 Serves 6 / This side dish is easy to prepare. Grilling brings out the flavor of the asparagus. 2 bunches asparagus 2 tablespoons extra-virgin olive oil Kosher salt, to taste 1/2 lemon 1/3 cup toasted pine nuts 1. Preheat grill. Discard tough ends of asparagus, or peel the bottoms of the spears. 2. Fill wide, shallow saucepan three-quarters full of water and bring to a boil. Add asparagus and cook 3-4 minutes, or until asparagus is just tender, but still crisp. Drain and submerge spears in a tub of ice water to stop the cooking process. Drain well and dry. 3. Place asparagus on large platter and sprinkle with olive oil and salt. Grill asparagus for 2-3 minutes. Turn carefully with tongs and grill other side until brown grill marks appear. 4. Transfer back to platter and squeeze lemon juice on spears; toss with pine nuts and additional olive oil, if desired. Calories 128,Fat 9,Perfat 60,Cholesterol 0,Carbo 7,Protein 7 |