Grilling up Asparagus

Growing up in the Central Valley, I learned to love asparagus. This stalky plant grows as individual steams off a crown of roots underground and each crown can yielf stalks for 20 years! Pickled, fried, and steamed are all treatments that I enjoy. However in the hot summer months, there is nothing I love more as a side dish than asparagus prepared on the grill.

I prepare my asparagus in foil packets where I put the spears and the seasoning. My friends love it when I just drizzle a delicious balsamic over the spears:

However when I have a french fry craving, I sprinkle a little sea salt and chili powder over them:

Fold up the packets and grill. Depending on the heat of the grill and how firm you like your asparagus, you are looking at three to twenty minutes on the barbie.

Easy? Yup. Delicious? Yup. So delicious I ate them all before remembering to take a final product picture :o)

Asparagus and Fava Bean Salad

This perfect spring recipe is low in points and high in nutrients. Fava beans have a limited season, so make it now!

1 cup of shelled fresh Fava Beans (I bought a little over a lb of shelled beans at the market)
1 lb of Asparagus, washed with dead ends snapped off
1 tbsp unfiltered olive oil (you can use regular, but unfilitered has a strong olive flavor)
Sea Salt, to taste
fresh ground Black Pepper, to taste
fresh Pecorino or Parmesan Cheese, to taste (adds points)

Bring a pot of water to a rolling boil. Cook fava beans in boiling water for 3 minutes and then transfer to ice bath. Boil asparagus for about 3 minutes and then give it an ice bath as well. The ice bath helps stop the cooking process and prevents the produce from going limp.

Slice the asparagus into shorts lengths and add the fava beans. Mix in oil, salt and pepper.

If you desire, and for added points, add freshly shaved cheese of choice.

This recipe makes 3 servings at 2 Points per serving. Adding cheese may increase points.