1	bunch asparagus (about 22 spears), ends trimmed
1/4	teaspoon salt
dash	pepper or to taste
2	teaspoons olive oil
	cooking spray
	aluminum foil

 

 

 

Prepare grill. If using a gas grill, use medium heat. Layer 2 large sheets of foil and fold sides up to form edges. Spray generously with cooking spray. Place asparagus on foil in single layer without overlapping spears. Drizzle with olive oil, covering all spears. If needed, use cooking spray to ensure spears are covered. Salt and pepper to taste. Place on grill close to edge away from direct heat. Cook 10 minutes just until tender. 

Yield: about 3-1/2 servings
Serving size: 6 spears = 1 vegetable, 1/2 fat   
Note: 18 spears (or 3 servings) = 1 carbohydrate choice
 
Asparagus is an excellent source of folic acid (folate), and a good source of vitamin C and vitamin A. Some people notice a distinct smell in their urine after eating asparagus but it isn't harmful.