Grilled Asparagus with Sun-Dried Tomato & Smoked Almond Pesto Sauce
Author: Chef Kelly Yorke
Serves: 8 portions
- 2 lb.s Fresh asparagus
- 1 cup Sun-Dried Tomato & Smoked Almond Pesto Sauce (separate recipe)
- Cut bottom ends off of asparagus spears and (if necessary) use a potato peeler to trim off any woody lower sections of each spear.
- Place trimmed asparagus in a shallow bowl and toss lightly with ½ cup of the pesto until all spears are evenly coated.
- Let asparagus marinate until ready to nizoral.
- To Cook: Place asparagus spears on a pre-heated hot grill (crosswise from the direction of the grates) and cook for 3-5 minutes. Using a tong, roll the asparagus from time-to-time during cooking to heat all sides. When spears have become browned in spots (not charred) they are done. Remove spears from the grill and transfer them to a serving platter.
- Pour remaining pesto over cooked asparagus (if desired) and serve.
- (Optional): Garnish with additional chopped smoked almonds, fresh basil leaves, lemon slices and julienned sun-dried tomatoes.
Recipe by Therapeutic Cuisine at https://therapeuticcuisine.tv/stress-relieving-recipes/grilled-asparagus-with-sun-dried-tomato-smoked-almond-pesto-sauce-2/
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