Grilling asparagus and Broccolini over dry heat concentrates their sweetness and adds a delectable smoky flavor. Making the sauce in a blender means there's no fear of it separating.

Source: Midwest Living

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Recipe Summary

prep:
5 mins
grill:
5 mins
total:
10 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a charcoal or as grill to medium. Snap off and discard woody bases from asparagus. Spread asparagus and Broccolini on 2 large baking pans. Drizzle with oil. Sprinkle with salt and pepper. Turn to coat.

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  • Place vegetables on grill perpendicular to bars of grill grate. Cook just until tender, 3 to 5 minutes, turning once.Transfer to a platter. Serve with Summer Hollandaise.

Oven Method:

If you don't want to grill the vegetables, preheat oven to 400°F. Leave coated vegetables in the pan. Roast, uncovered, for about 15 minutes or until crisp tender, turning once. Serve as above.

Vegetables can be grilled ahead, covered, and chilled. Serve at room temperature.

Nutrition Facts

200 calories; fat 17g; cholesterol 100mg; saturated fat 8g; carbohydrates 10g; mono fat 6g; poly fat 1g; trans fatty acid 0g; insoluble fiber 4g; sugars 3g; protein 5g; vitamin a 1633.7IU; vitamin c 83.1mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 1.4mg; vitamin b6 0.3mg; folate 109mcg; vitamin b12 0.1mcg; sodium 425mg; potassium 459mg; calcium 73mg; iron 2.7mg.
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