1 lb. fresh asparagus
2 Tbsp. olive oil
2 Tbsp. balsamic vinegar
2 Tbsp. Adams Reserve House All-Purpose Rub
Cut and discard tough ends from asparagus (bottom 2 or 3 inches).
Combine oil and vinegar in a bowl or plastic bag; toss asparagus in mi
xture to coat. Chill 1 to 2 hours.
Remove asparagus from oil mixture. Season asparagus with rub, then gri
ll or broil
over medium heat 5 to 7 minutes or until crisp-tender.
Calories: 50, Total Fat: 2.5g, Saturated Fat: 0g, Sodium: 40mg, Carboh
ydrates: 5g, Dietary Fiber: 2g, Protein: 2g
My H-E-B Texas Life Magazine, March 2013