Spring Grilled Asparagus

Asparagus blog

Spring is here! Spring is here! And with it comes beautiful local asparagus to indulge in. Better yet, we’ve got a grilled asparagus salad recipe that makes a lovely weekend lunch alongside some grilled chicken.

Eating asparagus can be very advantageous for your health. It is relatively high in dietary fiber and several antioxidants. Additionally asparagus can act as a diuretic, which can detoxify the body and act in the kidneys to prevent kidney stones. If all of these great benefits aren’t enough, consider the anti-diabetic effect of asparagus. Researchers have found that asparagus improves insulin secretion and may have protective effects against the disease due to the antioxidant content.

Check out our recipe below, and if you’re too busy to chop up the other veggies, the asparagus is just as delicious hot off the grill!

Spring Grilled Asparagus Salad
Metabolic Reset Recipe

Yield: 2.5 cups, ¾ cup serving size
Per ¾ cup serving:
Carbohydrates: 9 g
Protein: 0
Tsp of oil: ½ tsp


300 g asparagus

100 g avocado, diced

1 Tbsp chives

25 g lemon juice

2 Tbsp olive oil, divided

salt and pepper, to taste

1. Grill the asparagus: Heat a grill or grill pan to medium heat. Wash the spears and snap off the bottom woody portion. Place the asparagus on a plate and drizzle with 1 Tbsp of olive oil and a dash of salt, move the asparagus around to ensure an even coat. Place the asparagus on the grill. Grilling time will depend on the size of the asparagus; larger diameters (about 3/4” at the widest point) require about 5 minutes on two sides, for a total of 10 minutes rotating 180 degrees halfway through. Smaller diameters may only require 3 minutes per size.

2. While the asparagus is grilling, chop up the chives and avocado. To easily dice the avocado, cut it in half lengthwise and then remove the pit. Cut crisscross marks into the face of the avocado, and then squeeze the avocado out of its skin, producing diced pieces!

3. After the asparagus has been grilled cut it into 2” pieces. Add asparagus, avocado, chives, lemon juice, and the remaining 1 Tbsp of olive oil to a mixing bowl. Add a dash of salt and a few grinds of pepper to taste. Toss gently to coat.


Reference: http://www.medicalnewstoday.com/articles/270805.php

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