Tired of potato salad or slaw with your summer grilling? Heres something new thats easy to make & so delicious! It’s pictured here with grilled lamb chops.
Ingredients
- 1 lb Asparagus, cleaned & trimmed
- 2 lg Radishes, sliced thin
- 1/4 Red onion, sliced thin
- 1/4 Red Bell pepper, chopped
- 1 15 oz can Cannelloni beans, drained & rinsed
- 1/2 Lemon
- 2 tbs Light olive oil
- Sea salt & black pepper to taste
Preheat grill to medium heat. Fill a large bowl 1/3 of the way with ice & set aside.
Lightly coat the asparagus with olive oil & season with salt & pepper.
Place a sheet of heavy duty foil on the grill. Place the asparagus on the grill with the tips on the foil & the stalks directly on the grill. This keeps the asparagus tips from cook too fast or burning. Place the lemon half on the grill, cut side down.
Rotate the asparagus as it starts to lightly char. This will only take a few minutes. Thicker asparagus spears may take a little longer.
Remove the asparagus from the grill & place it in the bowl of ice. Add more ice over the top to help cool down the asparagus.
Remove the asparagus from the ice bath & dry between a couple of paper towels. Dry out the bowl.
Cut the asparagus into 1 1/2” pieces and return it to the bowl. Add all remaining ingredients & gently toss. Squash the grilled lemon, toss & adjust seasonings.
