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Grilled Asparagus Rafts

Grilled Asparagus Rafts

Pinning asparagus spears together with skewers makes them easier to flip and grill evenly on both sides.

Yield: 4 servings (serving size: 1 asparagus raft)



•  16 thick asparagus spears (about 1 pound)

•  1 tablespoon low-sodium soy sauce

•  1 teaspoon dark sesame oil

•  1 garlic clove, minced

•  2 teaspoons sesame seeds, toasted

•  1/4 teaspoon black pepper

•  Dash of salt



1.  Prepare grill to high heat.

2. Snap off tough ends of asparagus. Arrange 4 asparagus spears on a flat surface. Thread 2 (3-inch) skewers or toothpicks horizontally through spears 1 inch from each end to form a raft. Repeat procedure with remaining asparagus spears.

3.  Combine soy sauce, oil, and garlic; brush evenly over asparagus rafts. Grill 3 minutes on each side or until crisp-tender. Sprinkle evenly with sesame seeds, pepper, and salt.


Steven Raichlen, Recipes adapted from Steven Raichlen’s books How to Grill (Workman, 2001) and BBQ USA (Workman, 2003), Cooking Light



Source: MyRecipes



The asparagus can be grilled up to 4 hours in advance; cover and keep at room temperature. Sprinkle with the manchego and paprika just before serving.


Recipe by Charlyne Mattox, June 2011; from the Real Simple



•  2 bunch(es) asparagus (about 2 pounds), trimmed

•  1 tablespoon(s) olive oil

•  Kosher salt and black pepper

•  2 ounce(s) manchego, shaved with a vegetable peeler

•  1/2 teaspoon(s) paprika (preferably smoked; also called pimentón)



1.  Heat grill to medium-high. In a large bowl, toss the asparagus with the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Grill, turning occasionally, until just tender, 4 to 6 minutes. Transfer to a platter and sprinkle with the manchego and paprika.


March 2012


Source: Cooking Light