Dressy barbecued asparagus
0
- Prep Time2 min
- Total Time2 min
- Makes4 servings
Ingredients
1 bunch asparagus, about 250 g
1 tbsp butter, at room temperature
1 tbsp dry white wine
generous pinch salt
generous pinch freshly ground black pepper
Instructions
If grilling asparagus, preheat barbecue to high. If baking asparagus, preheat oven to 375F (190C). Slice or break off and discard tough ends of asparagus. Tear off 2 pieces of heavy-duty foil, measuring about 15 inches (38 cm) each. Brush 1 side of each piece of foil with butter.
Divide asparagus between 2 sheets of foil. Lay out stalks in a single layer, alternating tips and stems. For even cooking, it is best not to make a double layer of asparagus. Sprinkle half of wine over each package of asparagus. Then sprinkle with salt and pepper. Fold over edges of foil and seal tightly to form a rectangular package.
Place packages on grill or in oven, seam-side up. Do not turn over during cooking. For pencil-thin asparagus, cook 5 to 6 minutes or up to 8 to 10 minutes for thicker asparagus. Then unwrap and serve immediately.
Nutrition (per serving)
Calories 36, Protein 1.1g, Carbohydrates 1.7g, Fat 3g, Fibre 0.7g, Sodium 34mg.
Here's an easy side dish for all your barbecue favourites. Whether you're grilling steak, chicken or fish, simply wrap the asparagus in foil and it will be ready--tender and hot--at the same time as your entree.
Variation
As an alternative to the butter-and-white wine combo, add 1 tablespoon (15 mL) bottled sun-dried-tomato-and-oregano dressing to each package to spice up your next foil-cooked asparagus.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.