Grilled Asparagus with Tangerine Dressing Recipe

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Grilled Asparagus with Tangerine Dressing Recipe

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My family's favorite way to eat asparagus is when it has been grilled. It gets such a tasty smokey flavor.—Tracy Woolbright, Lakewood, Ohio
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/3 cup tangerine or orange juice
  • 2 teaspoons rice vinegar
  • 1-1/2 teaspoons sesame oil
  • 1/2 teaspoon grated tangerine or orange peel
  • 1/2 teaspoon minced fresh gingerroot
  • 1 garlic clove, minced
  • 1 pound fresh asparagus, trimmed
  • 1 teaspoon olive oil
  • 2 large tangerines or navel oranges, peeled and sectioned
  • 3 tablespoons finely chopped dry roasted peanuts
  • 1 green onion, thinly sliced

Directions

For dressing, in a small bowl, whisk the first six ingredients; set aside. Toss asparagus with olive oil; place on a grilling grid. Transfer to grill rack.
Grill, covered, over medium heat for 3-4 minutes on each side or until crisp-tender. Place asparagus and tangerine sections on a serving platter; drizzle with dressing. Sprinkle with peanuts and onion. Yield: 4 servings.
Originally published as Grilled Asparagus with Tangerine Dressing in Backyard Living June/July 2007, p62

Nutritional Facts

1 each: 112 calories, 6g fat (1g saturated fat), 0 cholesterol, 63mg sodium, 12g carbohydrate (8g sugars, 3g fiber), 4g protein.

  • 1/3 cup tangerine or orange juice
  • 2 teaspoons rice vinegar
  • 1-1/2 teaspoons sesame oil
  • 1/2 teaspoon grated tangerine or orange peel
  • 1/2 teaspoon minced fresh gingerroot
  • 1 garlic clove, minced
  • 1 pound fresh asparagus, trimmed
  • 1 teaspoon olive oil
  • 2 large tangerines or navel oranges, peeled and sectioned
  • 3 tablespoons finely chopped dry roasted peanuts
  • 1 green onion, thinly sliced
  1. For dressing, in a small bowl, whisk the first six ingredients; set aside. Toss asparagus with olive oil; place on a grilling grid. Transfer to grill rack.
  2. Grill, covered, over medium heat for 3-4 minutes on each side or until crisp-tender. Place asparagus and tangerine sections on a serving platter; drizzle with dressing. Sprinkle with peanuts and onion. Yield: 4 servings.
Originally published as Grilled Asparagus with Tangerine Dressing in Backyard Living June/July 2007, p62

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