Charcoal-Grilled Asparagus with Warm Sourdough Croutons
Nutrition
Calories: 259.61 kcalCarbohydrates: 1.34 gProtein: 12.82 gFat: 22.69 gSaturated Fat: 7.64 gCholesterol: 24.1 mgSodium: 568.25 mgFiber: 0.11 gVitamin A: 8.432 IUCalcium: 423.86 mgIron: 0.45 mg
Ingredients
- Ice water
- 20 jumbo asparagus spears
- 1/4 cup extra virgin olive oil
- 16 cubes each 1 inch square of sourdough bread, crusts removed
- Salt
- freshly ground black pepper
- 1 piece parmesan
- 3 tbsp chopped chives
- 1/4 cup Cilantro Dressing
Instructions
- Put a pot with 2 quarts of water on to boil. Have a large bowl of ice water ready. Cut off 1 to 1-1/2 inches from the woody bottom of each asparagus spear. Peel the bottom 3 inches. When the water boils, add the asparagus and cook for 3 minutes.
- Remove the spears and plunge into the ice water until cooled, about 5 minutes. Drain well.
- Heat a charcoal grill, gas grill, or broiler. Toss the olive oil, bread cubes, asparagus, and salt and pepper in a mixing bowl. Grill the asparagus and croutons until charred but not blackened, about 4 minutes.
- After grilling, toss the asparagus and croutons with any oil left in the bowl.
- Arrange croutons and asparagus on a plate.
- With a vegetable peeler, shave parmesan over the asparagus.
- Drizzle with Cilantro Dressing. Garnish with chives and additional pepper.