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Grilled Asparagus Recipe
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Grilled Asparagus Recipe

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4.5 6 6
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Tender, with a delicious barbecue flavor, these asparagus spears make a perfect side dish for grilled meats. For easy grilling, place asparagus on a double skewer. —Taste of Home Test Kitchen
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

Ingredients

  • 1 cup water
  • 1 pound fresh asparagus, trimmed
  • 1/4 cup barbecue sauce

Nutritional Facts

3 each: 25 calories, 0 fat (0 saturated fat), 0 cholesterol, 133mg sodium, 4g carbohydrate (3g sugars, 1g fiber), 2g protein.

Directions

  1. In a large skillet, bring water to a boil; add asparagus. Cover and cook for 4-6 minutes or until crisp-tender; drain and pat dry. Cool slightly.
  2. Thread several asparagus spears onto two parallel soaked wooden skewers. Repeat. Grill, uncovered, over medium heat for 2 minutes, turning once. Baste with barbecue sauce. Grill 2 minutes longer, turning; basting once. Yield: 4 servings.
Originally published as Grilled Asparagus in Weeknight Cooking Made Easy Annual 2005, p259


Reviews for Grilled Asparagus

AVERAGE RATING
(6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Janadele User ID: 7087902 135909
Reviewed Apr. 22, 2014

"Had a good flavor will make again. Used it as a side dish with halibut."

MY REVIEW
Clark.S User ID: 7756542 148662
Reviewed Apr. 10, 2014

"My husband really liked this recipe. I didn't buy the best asparagus- the bottoms were very stringy- but the flavor was good."

MY REVIEW
kelbel03 User ID: 6532013 85265
Reviewed Jun. 17, 2013

"I usually only stir fry asparagus in olive oil, salt pepper and garlic powder and a little suger. Now I'll be making this all summer,thanks!"

MY REVIEW
Carrol_TastofHome User ID: 6618560 135904
Reviewed Mar. 29, 2012

"Really Like it.Thanks"

MY REVIEW
garre User ID: 6484811 85232
Reviewed Jan. 23, 2012

"I REALLY LIKE ASPERAGUS IT'S HARD TO RUIN IT........Garre..."

MY REVIEW
ianboytik User ID: 5198852 70743
Reviewed Jun. 8, 2010

"I like this recipe"

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