Grilled Asparagus with Sriracha & Toasted Pecan Vinaigrette
The perfect low carb side dish for summer!
The perfect low carb side dish for summer!
- Carbohydrate 3.10636750015379 g
- Cholesterol 0 mg
- Fat 2.84187499955114 g
- Fiber 0.998375012778644 g
- Protein 1.41794437500937 g
- Saturated Fat 0.263563749937994 g
- Serving Size 1 1 serving (182g)
- Sodium 43.4887500005346 mg
- Sugar 2.10799248737514 g
- Trans Fat 0.164121874988316 g
- Calories 42 calories
Step-by-step
- Coat the asparagus with oil and salt.
- Grill for a couple of minutes per side, until tender but not mushy.
- Alternatively you can steam, blanch, roast, or microwave the asparagus as desired.
- To make the vinaigrette
- Combine all of the ingredients, except for the pecans, in a small bowl.
- Whisk until fully combined, then add the nuts.
- Pour over the asparagus and enjoy!
High heat transforms fibrous asparagus stalks into tender-crisp spears in under four minutes on a grill set to 450 degrees Fahrenheit. Staggering the cooking times ensures thicker stalks and pencil-thin spears finish simultaneously, preventing woody bases from remaining undercooked while tips burn. Whisking the emulsification aggressively before introducing the pecans prevents oil separation.
Vinaigrette Mechanics
Balancing acidity requires precise ratios when substituting rice wine vinegar with lime juice; maintain a 1:1 volume swap to keep the vinaigrette sharp against the earthy pecans. Toasting pecans at 350 degrees Fahrenheit for eight minutes activates the essential oils required to bind the nutty aroma to the spicy sriracha base.
- Spears limp and soggy? Remove them from heat immediately when a metal skewer pierces the thickest stem with zero resistance.
- Vinaigrette breaking apart? Re-whisk vigorously with an additional half teaspoon of warm water to force the oil and soy sauce back into suspension.
- Pecans tasting bitter? Cool toasted nuts completely on a cold metal sheet pan before chopping them into the dressing.
