Asparagus Bundles

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Vegetarian meals are something  I crave when I want to make a quick dinner.  There’s something about a bowl of freshly cooked vegetables that hits the spot, not to mention it’s a very healthy meal. For this recipe, I placed the asparagus bundles on a bed of brown rice.  However, if you or your family prefer having a protein with dinner, you can easily add a chicken breast to this dish. 

Ingredients:Asparagus Bundles

  • 1 medium zucchini, cut into ribbons
  • 1 medium yellow squash, cut into ribbons
  • 1 bunch asparagus, ends snapped
  • salt & pepper
  • olive oil
  • 2 cups cooked brown rice
  • 1/4 onion, cut into pretty slices for garnish
  • handful of cherry tomatoes

Directions:

Bring water to a boil, in a medium pot. Season water with salt and add asparagus. Cook for about 2-3 minutes, making sure the asparagus still has a crunch. Remove and shock the asparagus to stop the cooking process. Allow them to dry on a baking sheet lined with paper towel to drain. Add zucchini and squash ribbons to the salted water and cook for just about 1 minute to make the ribbons loose and flexible. Remove and shock the ribbons, placing them on the papers towels to also drain.

Lay down one zucchini and one squash ribbon vertically; try to slightly overlap them. Add 3 asparagus to the top of the ribbons. Roll the zucchini / squash ribbon down to create a bundle. Preheat an outdoor grill or indoor grill pan over medium high heat. Drizzle olive oil down over each bundle and season with salt and pepper. Place each bundle on the grill along with the tomatoes and onion slices. Rotate bundles every minute or so until all sides have grill marks. Turn your onion slices and tomatoes when ready. To plate, pour your rice into a serving bowl and place bundles on top. Garnish with grill tomatoes and onion slices.

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