Grilled asparagus are delicious, but the long, skinny stalks are impossible to grill unless you have either a grill topper or a grilling basket of some sort. If you don’t, broil the vegetables instead of grilling.
2 tablespoons water
1 teaspoon plus 1 tablespoon olive oil
1/2 pound asparagus
2 red bell peppers, cut lengthwise into flat panels
1/3 cup balsamic vinegar
1/3 cup orange juice
1 tablespoon Dijon mustard
2 teaspoons light brown sugar
1/2 teaspoon ground ginger
1/4 teaspoon salt
8 ounces linguine
8 ounces extra-firm low-fat silken tofu, cut into 1/2-inch chunks
1 Spray a grill topper with nonstick cooking spray. Preheat the grill. In a shallow bowl, whisk together the water and 1 teaspoon of the oil. Add the asparagus, tossing to coat.
2 Place the asparagus on the grill topper. Place the pepper panels, skin-side down, on the grill topper. Grill until the pepper skins are charred and the asparagus are golden brown, about 7 minutes. Turn the asparagus as they color. When cool enough to handle, peel the peppers and cut into 1/2-inch-wide strips. Cut the asparagus into 1-inch lengths.
3 Meanwhile, in a large bowl, whisk together the remaining 1 tablespoon oil, the vinegar, orange juice, mustard, brown sugar, ginger, and salt.
4 In a large pot of boiling water, cook the pasta according to package directions. Drain and add to the bowl of dressing.
5 Add the asparagus, bell pepper, and tofu to the bowl, and toss to combine. Serve at room temperature or chilled. Makes 4 servings
good source of: selenium, vitamin C
If you are concerned about sodium levels, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Weight Loss, edited by Lawrence J. Cheskin, M.D. and Lora Brown Wilder, Sc.D., M.S., R.D.