Photo: Stephanie Studer
Grilled Asparagus and Endive
7 ingredients
Serves 4.
openrecipes
A member of the chicory family, endive has a crunchy texture and a pleasantly bitter taste that softens with cooking. Here, endive is grilled with asparagus and then tossed with orange zest and juice, which add bright flavor to the dish. Long strips of zest look especially attractive, but finely grated zest is equally delicious.
Estimated Nutrition (whole recipe, rough)
277
Calories
6g
Protein
14g
Fat
37g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Orange Juice | 1 medium (131g) | 62 |
| Asparagus | 6 spears (90g) | 27 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Endive | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb. slender asparagus spears, ends trimmed
- 3 small heads Belgian endive, quartered
- 1 Tbs. extra-virgin olive oil, plus more for drizzling
- Sea salt and freshly ground pepper, to taste
- Zest of 1 orange
- 3 or 4 fresh flat-leaf parsley sprigs
- 2 Tbs. fresh orange juice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes