6 servings / 17 min
Prep 10 min / Cook 7 min
Ingredients
- 1/4 cup (50 mL) balsamic vinegar
- 2 tbsp (25 mL) canola oil
- 1/2 tsp (2 mL) freshly ground pepper
- 1 clove garlic, crushed
- 24 asparagus spears, trimmed
Directions
- In large resealable plastic bag, combine balsamic vinegar, canola oil, pepper and garlic.
- Add asparagus and squeeze bag to coat asparagus with marinade; seal bag. Let stand for 30 minutes. Remove asparagus from marinade. Discard marinade.
- Grill asparagus over medium heat on grill pan or outdoor grill, turning occasionally, until tender, about 5 to 7 minutes.
Nutritional info per serving (1 of 8)
- Calories: 70
- Protein: 2 g
- Total Fat: 4.5 g
Saturated Fat: 0 g
Cholesterol: 0 mg - Carbohydrates: 5 g
Fibre: 2 g
Sugars: 3 g
Added sugars 0 g - Sodium: 0 mg
- Potassium: 198 mg