Grill two harbingers of the season, tender new potatoes and green asparagus spears, for a pretty and simple side dish.
tablespoons olive oil
teaspoon lemon-pepper seasoning
small red potatoes (about 3/4 lb), unpeeled, quartered
lb fresh asparagus spears, trimmed
Heat gas or charcoal grill. In large shallow bowl, mix 1 tablespoon of the oil, 1/4 teaspoon of the salt and 1/4 teaspoon of the lemon-pepper seasoning. Add potatoes; toss to coat. Place in grill basket.
Place grill basket on grill over medium heat. Cook 15 minutes, shaking grill basket occasionally to turn and mix potatoes.
Meanwhile, place asparagus spears in same shallow bowl. Add remaining tablespoon oil, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon lemon-pepper seasoning; toss to coat.
Add asparagus to potatoes in grill basket. Cook about 10 minutes longer or until potatoes and asparagus are tender, shaking basket occasionally to turn and mix vegetables.
Grill baskets make it easy to hold and turn vegetables on the grill, but a sheet of foil with a few holes poked through it also works.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.