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Servings: 4
Calories: 183kcal
Equipment
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Ingredients
- 1/2 tablespoon [olive oil]
- 1 to 1 1/2 pounds fresh asparagus that has been cleaned and trimmed
- 3/4 cup grape or cherry tomatoes sliced quarters
- 1/2 medium onion sliced thin
- 1 cup [white beans]
- 2 tablespoons [balsamic vinegar]
- 1/2 tablespoon [maple syrup]
- 2 teaspoons [dijon mustard]
- 4 tablespoons olive oil
- one clove crushed garlic
Instructions
- Preheat the grill and prepare the ingredients: clean and trim the asparagus, rinse and slice the tomatoes, chop the onions.
- Make the dressing: mix up 2 tablespoons balsamic vinegar, 1/2 tablespoon maple syrup, 2 teaspoons Dijon mustard, 4 tablespoons olive oil and one clove of garlic.
- Brush the asparagus spears with olive oil and place them on a heated grill and grill over a medium flame turning frequently until they become tender - about 10 minutes (turning them after 5 minutes)
- Remove the asparagus spears from the grill and allow them to cool off.
- Place the tomatoes, onions, and beans into a bowl
- Once asparagus is cool enough to handle slice into 1-inch slices and add it to the bowl.
- Stir the dressing into the salad ingredients and serve at room temperature or cold.
Video
Notes
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Store leftover grilled asparagus in the refrigerator for two to three days. Enjoy leftovers served with a side of grilled chicken or a field green salad.
See list of substitutes and recipe variations in the blog post above.
Nutrition
Serving: 1 | Calories: 183kcal | Carbohydrates: 14g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Sodium: 25mg | Fiber: 4g | Sugar: 7g
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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