Just a few simple ingredients can spice up this veggie.
1 pound asparagus
4 tablespoons chopped fresh basil
1 teaspoon finely chopped garlic (about 1 large clove)
½ cup low sodium soy sauce (*use a gluten-free brand such as San-J if you are on a gluten-free diet)
¼ teaspoon crushed red pepper
Wash and trim the asparagus stems about ¼-1/2 inch from the bottom. Add them and all of the remaining ingredients to a large ziplock bag, snap closed and shake well. Marinate in the fridge, preferably 12-24 hours. Once ready to cook preheat barbeque grill, or a large nonstick pan on medium heat. Discard the marinade and put the asparagus on and heat 5 minutes each side until lightly browned and slightly crispy on the edges.
Makes 4 servings
Serving size 1/4th of the recipe Calories 45 Protein 5 g Carb 7 g Fiber7 g Sugars2 g Fat 0g saturated fat 0 g Sodium 200 mg