From Sizzle: Sensational Barbecue Food by Julie Biuso
20 minutes prep time | Serves 4
1 lb plump asparagus, trimmed
Extra-virgin olive oil
Salt and freshly ground black pepper
1 (8-ounce) ball buffalo mozzarella
2 juicy oranges, peeled and sliced
8 smallish vine-ripened tomatoes, thickly sliced
Handful of small basil leaves
Good crusty bread for serving
1. Put asparagus in flat dish. Drizzle with oil and season with salt and pepper. Toss gently to coat spears with oil.
2. Cook asparagus on hot barbecue grill rack for a few minutes on each side until lightly charred, turning with tongs. (The asparagus should remain crunchy.)
3. Pat mozzarella dry with paper towels. Slice it thinly.
4. Arrange sliced oranges and tomatoes on serving platter or on individual plates. Top with mozzarella, basil, and then asparagus. Grind a little more pepper over all and drizzle with olive oil. Serve immediately with bread.
Per serving: 437 Calories, 26 g Protein, 57 g Carbohydrates, 10 g Fiber, 13 g Total fat (7 g sat, 4 g mono, 1 g poly), 449 mg Sodium, Vitamin K, Vitamin C, Vitamin B1 (thiamine), B2 (riboflavin), Folate, Calcium, Copper, Phosphorus, Selenium, Vitamin A, B3 (niacin), Biotin, Iron, Manganese, Molybdenum, Zinc, Vitamin B6, B12, E, Pantothenic acid, Magnesium, Potassium, Choline