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Grilled Asparagus with Garlic

Quick … you have 15 minutes, some asparagus, garlic, and lemon and you need some veggies … what do you do? Make this dish! This recipe is hands down, one of the fastest, easiest, and most delicious things you can do with the king of spring, asparagus. You can use this preparation to add into dozens of other recipes as well, making this not only a standalone side dish, but a building block of lots of other great food. A great option is this couscous with grilled asparagus. The whole thing will take 30 minutes, including grilling the asparagus.

Asparagus pro tip: Thin, thick, it doesn’t really matter, just make sure that the asparagus ends were submerged in water when you bought them. The thin stalks cook much faster, so adjust cooking times accordingly. Personally, if you are going to be chopping them to use in another dish, I think the fat stalks stand up better.

If you don’t have a grill, or just don’t feel like using it, you can easily do this in the broiler. Just make transfer everything to a large, rimmed baking sheet. Preheat the broiler on high, cook for 2-3 minutes, then shake the pan and roll the asparagus over and cook for 2-3 more minutes.

 

Grilled Asparagus with Garlic

Serves 4 as a side

10 minPrep Time

5 minCook Time

15 minTotal Time

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INGREDIENTS

  • 1 large bunch of asparagus, 1 to 1.5 lbs
  • 2 cloves of garlic
  • 3 tbsp olive oil
  • Salt and fresh ground pepper to taste

METHOD

  1. Preheat the grill to medium. (You can also do this in the broiler. See the introduction above for the method).
  2. Snap the stiff, fibrous ends off of the asparagus stalks. Wash the asparagus.
  3. Transfer the asparagus to a flat bottomed baking dish long enough to let everything lay flat. The asparagus does not have to be in one layer.
  4. Mush the garlic through a garlic press directly onto the asparagus in the dish. Toss with olive oil, salt and pepper.
  5. When the grill is ready, lie the asparagus in one layer on the grill. Cook for about two minutes and try and roll everything to the other side. You’ll probably have a piece or two fall through the grate. No worries, really. After about 4 minutes total cooking time, put the asparagus on a serving plate and you’re all done. If you have really thin stalks, the entire cooking time can be cut in half.
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Nutrition

Calories

458 cal

Fat

41 g

Carbs

20 g

Protein

10 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

1 Dinner

Zucchini Parmesan Fritters

Zucchini Parmesan Fritters. Serve with lemony yogurt sauce.

Warm weather has finally rolled in. While it’s not quite the height of the growing season when your friends with gardens are all doing their best to unload their zucchini on you at every possible moment, you can find some good ones in the grocery stores now. These fritters are absolutely delicious, and can pretty much make a meal all by themselves, or with a simple green salad, maybe a crusty piece of bread if you like. And, since they are in pancake form, my kids love them. I have no clue what it is about things that resemble pancakes, but they devour them every time. If you’re planning on leftovers, double the recipe.

Serves 4 as a main, 6 as a side

Zucchini Parmesan Fritters

9 - 10 fritters

15 minPrep Time

15 minCook Time

30 minTotal Time

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INGREDIENTS

  • 1 lb. zucchini (about 2 large)
  • 1/2 white onion, finely diced
  • 3 large eggs, beaten
  • 2 cloves minced garlic
  • kosher salt
  • Freshly ground black pepper
  • 1/2 cup freshly grated Parmesan
  • 3/4 cup flour (I used white whole wheat)
  • 2 tbsp. extra-virgin olive oil
  • 1 cup plain yogurt
  • zest of 1/2 lemon
  • juice of 1/2 lemon
  • salt to taste

METHOD

  1. On the large holes of a box grater, grate zucchini. Using a cheesecloth or clean dishtowel, squeeze out as much liquid as possible.
  2. In a large bowl, combine shredded zucchini with onion, eggs, and garlic. Season with salt and pepper and stir to combine. Mix in Parmesan and flour and stir until fully incorporated.
  3. In a large skillet over medium heat, heat olive oil. For each fritter, scoop ¼ cup batter into skillet and cook until golden, 2-3 minutes per side.
  4. While the fritters are cooking, combine yogurt, lemon zest, lemon juice, and salt. Mix to combine.
  5. Serve with yogurt sauce
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