Grilled asparagus is a quick and easy healthy vegetable side dish. This oil-free recipe is low-fat, with delicious flavor from salty kalamata olives and a bright Meyer lemon. Enjoy this plant-based vegetarian recipe from the first Spring stalks of asparagus until the summer season runs out.
EASY Servings: 6 Ready In: 10 minutes
1 bunch (about 1.25 pound) asparagus
1/4 cup pitted kalamata olives
1 Meyer Lemon
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To grill the Asparagus, without any oil: Preheat a grill or grill pan over
Break off the woody end of one asparagus spear. Use the "breaking point" of the one stalk to guide you on where to trim the whole bunch.
Lay the asparagus spears perpendicular to the grill grates, making a "T" shape.
Flip the spears after about 4-5 minutes. It should only take about 7 minutes to grill these skinny spears
To make the Salad: Halve 1/4 cup pitted Kalamata Olives. Sprinkle over the grilled asparagus.
Use a microplane to zest the Meyer lemon. Most of the flavor is in the zest so this is key!
Juice the lemon over the charred asparagus and kalamata olives.
Serve and enjoy!
Chef's Tip: Keep the top half of the asparagus bundled in the rubber band for easier trimming. Save the woody ends for Asparagus Tarragon Pea Soup or make vegetable stock
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Amount Per Serving (1/6 recipe)
Calories From Fat (23%) 6.11
% Daily Value
Total Fat 0.69g 1%
Saturated Fat 0.04g <1%
Cholesterol 0mg 0%
Sodium 35.08mg 1%
Potassium 201.04mg 6%
Total Carbohydrates 4.48g 1%
Fiber 2.01g 8%
Protein 2.11g 4%
Calcium 9.11mg <1%
Iron 23.27mg 129%
Vitamin A 715.01IU 14%
Vitamin C 0mg 0%