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