Prepare charcoal or gas grill with greased grill rack for direct cooking over medium heat.
Grilled Asparagus and Carrot Spears
Servings and Ingredients
|3 tbsp.||carrot tops, or fresh parsley, minced|
|1 tbsp.||Hy-Vee Select olive oil|
|2 tsp.||garlic, minced|
|2 tsp.||lemon zest|
|Asparagus and Carrots|
|1||thin carrots with tops, peeled and trimmed (rinse and reserve the tops)|
|Hy-Vee nonstick olive oil cooking spray|
|Hy-Vee coarse salt and freshly ground pepper|
Things To Grab
- Small bowl
- Charcoal or gas grill
Prepare Carrot-Top Gremolata: In a small bowl, mix together carrot tops, olive oil, garlic, and lemon zest. Set aside.
- Halve carrots lengthwise. Lightly coat carrots and asparagus with cooking spray. Grill vegetables 5 to 8 minutes or until lightly browned and tender, turning once. Season with salt and pepper.
- Serve sprinkled with Carrot-Top Gremolata.
- Carrot-Top Gremolata: In a small bowl, mix together 3 tbsp minced fresh carrot top (or 3 tbsp minced fresh parsley), 1 tbsp Hy-Vee Select olive oil, 2 tsp minced garlic and 2 tsp lemon zest.
60 Calories per serving
Amounts Per Serving
- Total Fat: 2.5g
- Cholesterol: 0mg
- Sodium: 55mg
- Total Carbohydrates: 9g
- Protein: 2g
Vitamin A 260%
Vitamin C 15%