Giant Eagle
Market District
Columbus, OH
Serves 4

20 ea. Asparagus Spears (green or white)
1 T. Canola Oil
1 pn. Salt and Pepper
1 c. Raspberry Vinaigrette

1. Wash the asparagus and peel the stem.

2. Oil and season the spears.

3. Over a hot grill, gently lay asparagus perperndicular to grill grates.

4. Grill until blistered while gently rolling over and make sure they don’t get limp.

5. Place in a casserole dish and cover with the vinaigrette.

6. Refrigerate until ready to serve.