Eosinophilic Esophagitis Friendly Vegan Grilled Asparagus
Total time18 min
Prep time10 min
Cook time8 min
5.0(11)
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Learn more →Ingredients
4 servings
- 1 lb asparagus, tough ends snapped off
- 2 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp fresh flat-leaf parsley, finely chopped
- 1 clove garlic, minced
- red pepper flakes, to taste (optional)
Instructions
- 1
Heat an outdoor grill or grill pan over high heat until very hot, about 5 minutes. While the grill heats, toss the asparagus with the olive oil, salt, and black pepper in a large bowl until evenly coated.
- 2
In a small bowl, stir together the lemon juice, lemon zest, parsley, and garlic. Set aside.
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