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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