Grilled Asparagus Salad with Spicy Herbed Pesto Recipe


Nutrition

Cal/Serving: 183
Daily Value: 9%
Servings: 8

Low-Carb
Sugar-Conscious, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat14g22%
Saturated3g16%
Carbs9g3%
Fiber4g16%
Sugars3g0%
Protein9g18%
Cholesterol10mg3%
Sodium537mg22%
Calcium230mg23%
Magnesium49mg12%
Potassium378mg11%
Iron3mg19%
Zinc2mg11%
Phosphorus201mg29%
Vitamin A1859IU37%
Vitamin C20mg33%
Thiamin (B1)0mg16%
Riboflavin (B2)0mg12%
Niacin (B3)2mg8%
Vitamin B60mg9%
Folic Acid (B9)66µg16%
Vitamin B120µg3%
Vitamin D0µg0%
Vitamin E1mg7%
Vitamin K189µg236%
Fatty acids, total monounsaturated7g0%
Fatty acids, total polyunsaturated3g0%
Have a question about the nutrition data? Let us know.

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Grilled Asparagus Salad with Spicy Herbed Pesto
Tim Byres

Though pesto is typically made with basil, Parmesan, pine nuts, and garlic, adding a little bit of heat gives a great twist to this classic asparagus dish. It's the perfect spring starter for a weeknight dinner.

Click here to see Spicy BBQ Recipes.  

Click here to see A Vegetarian Grilling Menu.

3.25
Ratings8

INGREDIENTS

For the spicy herbed pesto:

  • 1 cup chopped tomatillo
  • ½ cup Italian parsley sprigs
  • ½ cup basil leaves
  • ½ cup cilantro sprigs
  • 5 medium garlic cloves
  • ¼ cup cold water
  • 1 tablespoon original Tabasco® brand pepper sauce
  • 1 tablespoon fresh squeezed lime juice
  • 2 teaspoons ground cumin
  • ½ cup grated Parmesan cheese
  • ½ cup toasted pecans
  • Salt

For the grilled asparagus salad:

  • 3 bunches medium-size asparagus
  • ½ cup small basil leaves
  • ½ cup fresh Italian parsley
  • ½ cup fresh cilantro
  • ½ cup chopped toasted pecans
  • ½ cup shaved Parmesan cheese
  • Salt, to taste

DIRECTIONS

For the spicy herbed pesto:

Combine tomatillo, parsley, basil, cilantro, garlic, water, Tabasco sauce, lime juice, and cumin in blender. Blend until mixed. Add Parmesan cheese and pecans; blend until smooth. Remove to bowl; season with salt to taste. Cover and set aside.

For the grilled asparagus salad:

Preheat grill or broiler. Rinse and trim asparagus. Place in large shallow bowl; carefully toss with 1 cup of the pesto; mix well. Season to taste with salt.

Grill or broil asparagus one half at a time until lightly charred, turning frequently. Repeat with remaining asparagus.

Combine basil, parsley and cilantro in medium bowl; toss with ½ cup of the pesto. 

To serve, place 6 asparagus on individual plate; top with tossed herbs. Sprinkle with pecans and Parmesan. Spoon small dollops of the pesto on the plate.

Recipe Details

Servings: 8

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