Thu, May 24 2012
grilled asparagus with olive oil, lemon and parmesan
There are many different types of asparagus available these days – thick ones, thin ones, baby, green, wild, white and even absolutely huge ones! Apart from their visual appeal, the real difference between them is their taste.
Ingredients
* 500 g asparagus (about 20 spears, or enough for four people)
* 2 tablespoons lemon juice
* 4 tablespoons olive oil
* salt & pepper (to taste)
* 2/3 cup fresh parmesan cheese (grated or shaved)
Nutrition Information
Serving Size 1 (162g)
Recipe makes 4 servings
Calories 220
Calories from Fat 166 (75%)
Amount Per Serving %DV
Total Fat 18.6g 28%
Saturated Fat 4.8g 24%
Monounsaturated Fat 11.3g
Polyunsaturated Fat 1.8g
Trans Fat 0.0g
Cholesterol 14mg 4%
Sodium 272mg 11%
Potassium 310mg 8%
Total Carbohydrate 6.5g 2%
Dietary Fiber 2.5g 10%
Sugars 2.0g
Protein 9.4g 18%
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You will need to wash 2 big handfuls or 800g of whichever kind of asparagus you’re using, with their woody ends snipped off.
This is a great combination. Parmesan, olive oil and lemon are
wonderful with asparagus. Heat a large griddle pan and dry-griddle the asparagus spears on both sides until nicely marked. As soon as they're ready, put them on to four plates and dress with a good squeeze of lemon juice and three times as much olive oil. Season with sea salt and freshly ground black pepper to taste, then take a block of Parmesan to the table and either grate or shave some over the asparagus wtih a speed peeler.
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