Grilled Coffeehouse Asparagus
J.M. Smucker Co.
1 pound fresh asparagus,
trimmed
1 tablespoon Crisco Pure
Canola Oil
3 tablespoons
balsamic vinegar
3 tablespoons reduced-sodium soy sauce
1 tablespoon sugar
2 teaspoons Folgers Classic
Instant Co;ee Crystals
Heat a grill grate or grill pan over medium-high heat.
Brush asparagus with oil. Grill for 3 minutes.
Turn and grill for an additional 3-4 minutes.
In a small saucepan, stir together balsamic
vinegar, soy sauce, sugar and co;ee crystals.
Bring to a boil over medium-high heat. Boil for
2-5 minutes, or until reduced to 2 tablespoons.
Arrange the asparagus on a serving platter.
Drizzle the sauce evenly over the top. Serve
immediately. Makes 4 servings.
Grilled Corn with Smokehouse
Maple Chipotle Butter
McCormick
½ cup ( 1 stick) butter,
softened
2 tablespoons McCormick
Grill Mates Smokehouse
Maple Seasoning
2 tablespoons maple syrup
½ teaspoon McCormick
Gourmet Collection
chipotle chile pepper
8 ears fresh corn
Preheat the grill.
In a small bowl, mix butter, maple seasoning,
maple syrup and chipotle chile pepper until
well blended. Set aside.
Remove husks and silk strands from the corn.
Grill the corn over medium-high heat for
10 minutes, or until tender and lightly charred,
turning occasionally.
Spread the butter mixture over the corn. Serve
immediately. Makes 8 servings.
Nutritional information: Each serving has 220
calories, 3 g protein, 25 g carbohydrates, 12 g
fat, 30 mg cholesterol, 2 g ;ber, 417 mg sodium.
