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In a pot of boiling salted water, blanche the asparagus for 2 minutes or until crisp-tender. On a cutting board divide the bunch of asparagus into servings of 6 to 7 spears. Line up the servings in a row. Run one skewer 2 inches from the top and a second skewer 2 inches from the bottom through all the spears to create a horizontal rack.
For the vinaigrette, put all the ingredients in a jar with a tight-fitting lid and shake well.
To grill asparagus, brush racks liberally with vinaigrette to coat well. Grill racks over a medium-high heat barbecue or grill pan for 2-3 minutes on each side until tender. Serve with extra vinaigrette. Top with chopped fresh herbs and lemon zest.

Nutrition Facts

Calories 40

Calories from Fat 3 (8%)

(1%)Total Fat 0g

(0%)Saturated Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

(0%)Cholesterol 0mg

(19%)Sodium 454mg

(10%)Potassium 340mg

Total Carbohydrate 8g

(13%)Dietary Fiber 3g

Sugars 3g

Sugar Alcohols 0g

(7%)Protein 4g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Read our healthy recipe definitions.

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The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.

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