Grilled Asparagus Rafts
Transform your next barbecue with these visually stunning and flavor-packed Grilled Asparagus Rafts! This ingenious recipe brings both style and convenience to the table by threading tender asparagus spears onto skewers, creating "rafts" that are effortless to grill and flip. Brushed with a delectable blend of olive oil, garlic powder, paprika, and a touch of kosher salt and black pepper, these asparagus rafts are perfectly seasoned and grilled to tender, smoky perfection in just six minutes. A final squeeze of fresh lemon juice adds a zesty brightness that complements the charred, savory flavors beautifully. Quick to prepare and ideal as a side dish or appetizer, these creative veggie bundles are as delightful to eat as they are to look at. Perfect for summer grilling or entertaining, this recipe will have your guests reaching for seconds.
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Recipe Information
Ingredients
- 24 pieces Asparagus spears
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 0.5 teaspoons Kosher salt
- 0.25 teaspoons Black pepper
- 1 Lemon
- 12 pieces Wooden skewers
Instructions
Soak the wooden skewers in water for at least 10 minutes to prevent burning during grilling.
Trim the woody ends off the asparagus spears by snapping or cutting them. You should end up with tender, uniform spears.
Lay the asparagus spears flat on a cutting board. Group them into sets of 6 spears, aligning the tips for each set.
Thread two skewers horizontally through each asparagus set, one skewer near the top (just below the tips) and the other near the bottom. This forms a 'raft' that holds the spears together for easier flipping on the grill.
In a small bowl, combine olive oil, garlic powder, paprika, kosher salt, and black pepper. Whisk together to create a seasoning mixture.
Brush both sides of each asparagus raft with the seasoning mixture, ensuring the spears are evenly coated.
Preheat your grill to medium-high heat (about 375–400°F). Lightly oil the grates to prevent sticking.
Place the asparagus rafts on the grill and cook for 2-3 minutes per side, flipping once, until the spears are tender and have charred grill marks.
Remove the rafts from the grill and transfer to a serving platter.
Squeeze fresh lemon juice over the asparagus rafts just before serving. Serve warm as a side dish or appetizer.
Nutrition Facts
Calories |
339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.5 g | 37% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 300 mg | 13% | |
| Total Carbohydrate | 19.4 g | 7% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 5.1 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 97 mg | 7% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 742 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
