Drunken Grilled Asparagus
"I created this when I had a leftover open bottle of Burgundy and my friend brought me 10 pounds of fresh organic asparagus. You can probably use any wine you like. Also, the cooking time will vary depending on how hot your grill is and your desired doneness."
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 pounds fresh asparagus trimmed
- 1 cup burgundy wine
- 1 tablespoon prepared brown mustard
- Carbohydrate 5.83064453158687 g
- Cholesterol 0 mg
- Fat 0.986902294695168 g
- Fiber 2.45189524968667 g
- Protein 2.58903616001746 g
- Saturated Fat 0.163663820383296 g
- Serving Size 1 1 serving (144g)
- Sodium 2.43542018334057 mg
- Sugar 3.3787492819002 g
- Trans Fat 0.0578627610931319 g
- Calories 57 calories
Directions In a medium bowl, whisk together Burgundy wine, olive oil, brown mustard, garlic powder, black pepper and salt. Place asparagus in a large glass bowl, and cover with the Burgundy wine mixture. Cover bowl, and marinate asparagus in the refrigerator at least 2 hours, turning occasionally. Preheat an outdoor grill for high heat, and lightly oil grate. Grill asparagus 10 minutes, or to desired tenderness.
