I shared this recipe on the 30 Day Gourmet fan page on Facebook® for Memorial Day weekend. We loved the smokiness of the grilled asparagus and the freshly shredded Parmesan cheese gave it a wonderful flavor.
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| Servings |
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| Ingredients | ||||||
| Fresh asparagus |
1 bunch |
2 bunches |
3 bunches |
4 bunches |
5 bunches |
6 bunches |
| Canola or olive oil |
2 T. |
1/4 C. |
1/4 C. + 2 T. |
1/2 C. |
1/2 C. + 2 T. |
3/4 C. |
| Garlic powder |
2 t. |
1 T. + 1 t. |
2 T. |
2 T. + 2 t. |
3 T. + 1 t. |
1/4 C. |
| Salt |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
| Black pepper |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
| Shredded Parmesan cheese |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
You can grill these in an open mesh grate, an iron skillet, or on skewers (thread skewer through top and bottom of multiple stalks). If using skewers, make sure you soak the skewers in water for 30 minutes before using.
Heat grill to medium high heat. Trim asparagus. Toss with oil, garlic powder, salt and pepper. Cook for about 10 minutes turning over once while cooking. Sprinkle with shredded Parmesan cheese after removing from grill.
Serve and enjoy!
Comments:
While it’s not a freezer recipe, it is a great fresh side dish to make on the grill when you are cooking other dishes from the freezer.
Nutritional Info:
Per Serving: 100 Calories; 8g Fat (71.0% calories from fat); 4g Protein; 4g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 353mg Sodium.
Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 1-1/2 Fat.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
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