Asparagus Pecandine

Asparagus is a fantastic vegetable for grilling. This recipe is what we like to call a non-recipe because there is nothing to it. One thing that we have discovered is that asparagus tastes amazing with lemon juice and even more so with the Meyer lemon. Topped with oven roasted pecans we think you’ll enjoy our non-recipe as much as we do. Happy Grilling!



1 bunch of asparagus spears

1/2 a Meyer lemon

salt & pepper

olive oil

pecan pieces, toasted

Method of Prep:

Prepare the asparagus by breaking the tough ends off, there will be a natural point at which the asparagus stalk will break.

Lightly coat the asparagus in olive oil and sprinkle with salt and pepper

Place the asparagus spears directly on the grill, over a medium heat. Allow the asparagus to cook, and get grill marks, turning them as needed.


Remove from the grill and squeeze 1/2 a Meyer lemon over the spears (just enough to give it a nice lemon flavor) and sprinkle with toasted pecan pieces.


We paired our Asparagus Pecandine with the Maple Bourbon Cedar Tofu.


Serve Hot, Enjoy!

Tags: , , , , , , , , ,

Categories: Sides and Appetizers


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2 Comments on “Asparagus Pecandine”

  1. September 6, 2014 at 3:14 pm #

    Yumm! Wonderful


  1. Maple Bourbon Cedar Tofu | Being Vegan Eats - September 6, 2014

    […] We served the Maple Bourbon Cedar Tofu with our Asparagus Pecandine. […]

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