One of the many great things about the summertime is the smoothie and barbecued food that we can indulge. As I sit here on a warm, sunny day, listening to the sound of my neighbour’s lawn mover cut blades of grass.
I think about all the food and drink I would like to make throughout the entire summer. In the UK summer is a commodity, the vast majority of the year is cold, wet and rainy, so when the sun comes out to play, that’s when the nation frolics in the warmth.
For me I like nothing better than taking out my trusty grill to chargrill a few of my favourite culinary dishes. Today I want to share this simple grilled asparagus dish which I made on the grill. I used my George Foreman appliance but there’s no reason why you can’t use a stove top or regular grill.
Asparagus are low in sodium and also low in fat making them incredibly healthy – no need to feel guilty when you’re eating this dish. The top of this vegetable crop resembles a premature flower, with spear shaped tips.
Asparagus has many healthy properties, good source of b vitamins which boast the metabolism, zinc and vitamin c which are great for maintaining our immune system and an abundance of minerals potassium, copper, magnesium just to name a few.
The asparagus itself has a light, delicate flavour – you don’t have to be over enthusiastic about veggies to warm to the taste. Couple this wonderful vegetable with my garlic enriched dressing – consisting of garlic granules, black, himalayan pink and some olive oil and will trade in a chocolate bar for some grilled asparagus.
- 1 pound of fresh asparagus, trimmed
- For the dressing
- 3 tbsp of olive oil
- ½ tbsp of garlic granules
- 1 tsp of black pepper
- ¼ tsp of himalayan pink salt
- Line the grill with aluminium foil and preheat on medium heat
- Mix the garlic granules, black pepper and pink salt with the olive oil - this will serve as the dressing.
- Drench the asparagus in the olive oil mixture making sure that every part of the vegetable is coated in oil
- Transfer the coated vegetables onto the grill and grill for 5-7 minutes. If you're using a sandwich grill like a George Foreman simply close the lid. Throughout this period turn the spears frequently until a charred appearance is present.
- serve and eat ;)
Use garlic granules or powder as opposed to fresh garlic to omit burning.