Healthy Recipe: Grilled Asparagus with Parsley Lemon Pesto

Spring is asparagus season. Although available year round, it tastes best at this time of year -- and it’s at its best price. All it really needs is a little sprinkle of olive oil and lemon pepper to be truly delicious. But for a change of pace, try this lighter version of pesto – it’s one healthy recipe that's a real crowd pleaser!

A healthy eating food, asparagus is one of nature's true food heroes as a source of protein, vitamin A, vitamin C, calcium, and iron. It's also packed in the naturally occurring phytochemicals of glutathione, rutin, and folic acid, which is known to lower the risk of heart disease, colon cancer, liver disease, and spina bifida.

3-4 servings (Makes about 1/3 cup pesto)

1 bunch fresh asparagus (about 15-20 spears)
1 cup parsley leaves, washed and dried
1 small garlic clove, crushed or minced
1 teaspoon lemon zest
1 tablespoon lemon juice
2 tablespoons olive oil
¼ cup parmesan cheese
Salt
Pepper

Wash and snap off ends of asparagus. Heat grill. Meanwhile, place parsley in a food processor or blender with the garlic, lemon zest and lemon juice and pulse until parley is finely chopped. Keep processor running and gradually add the olive oil; stir in parmesan cheese; salt and pepper to taste. Lightly brush asparagus with olive oil and place on grill rack and grill on medium heat, turning frequently, about 5 minutes or until they reach desired doneness. Arrange on a serving platter and serve with the pesto.

(Note: If asparagus spears are larger, before grilling, microwave for 1-2 minutes.)