Grilled Asparagus with Orange-Cumin Vinaigrette

Ingredients:

• 1 bunch asparagus spears, trimmed (about 1 lb.)
• 2 tsp. + 1/2 cup extra-virgin olive oil
• salt
• freshly ground black pepper
• 1 tsp. slivered or grated orange zest
• 1/3 cup fresh orange juice
• 3 tbsp. fresh lime juice
• 1 tbsp. minced red onion
• 1 large garlic clove, minced
• 2 tsp. Dijon mustard
• generous pinch ground cumin

Makes 4 Servings

1. Heat a grill or grill pan to medium. Lay the asparagus in a single layer on a rimmed baking sheet. Drizzle with 2 teaspoons of olive oil, season with salt and pepper and roll the spears to coat.
2. Grill the asparagus, turning to coat once, until lightly browned, 5-8 minutes, depending on the thickness (do no overcook). Transfer to a serving platter.
3. In a small bowl, whisk together the orange zest and juice, lime juice, onion, garlic, mustard, and cumin. Slowly whisky in the remaining 1/2 cup oil. Season with salt and pepper to taste.
4. Drizzle 1/4 cup of the dressing over the asparagus and serve warm.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Don't be intimidated by the looks of this side dish. This asparagus side dish is so delicious it perfects well with almost any citrusy flavored protein. Grilling asparagus give the vegetables a caramelized taste along with a tangy flavor with the combination of orange and cumin. You can make this side dish any time of the years and it will be delicious. If you're using an outdoor grill, make sure you use a grill topper or grill basket to ensure the asparagus does not fall through the grate. The recipe also makes extra dressing that can be used as a salad dressing or a marinade on a protein. As for the olive oil, you have plenty of  choice from the Imperial Olive. For more information, visit www.TheImperialOlive.com.