Grilled As­para­gus with cool mint sauce

Cape Breton Post - - CAPE BRETON -


One bunch of As­para­gus (ap­prox 1lb) One cup of fresh chopped mint leaves One-fourth cup chopped onion (op­tional)

Two ta­ble­spoons olive oil

Two ta­ble­spoons le­mon juice

Two ta­ble­spoons of wa­ter

One tea­spoon salt

One tea­spoon pep­per Pinch of ste­via pow­der (as per taste)

Pre­heat the grill to medium-high. Wash, pat dry as­para­gus, and trim the base. Mix olive oil, half tea­spoon of salt and pep­per in a bowl and coat the as­para­gus. Grill the as­para­gus by toss­ing them oc­ca­sion­ally. Don’t over­cook; when it feels ready, re­move from the grill. In a blender, add onions, mint leaves, le­mon juice, wa­ter, ste­via and re­main­ing salt and pep­per. Blend them into a smooth paste. Toss it over the grilled as­para­gus and en­joy the sooth­ing feel­ing.

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