Meatless Monday- Grilled Asparagus

Monday night was my first attempt at grilling up asparagus! It was fairly simple all I used for a small bunch of asparagus was...

1 heaping tbsp Margarine

1 tbsp Lemon Juice

1/2 an Onion, chopped

Salt and Pepper to taste

Using a grill on medium heat, wrap the asparagus, margarine, lemon juice and salt and pepper into a piece of aluminum foil and grill for 2-3 minutes or until they are as tender as you would like them.

I also made some Dill Carrots and Roast Potatoes to accompany the asparagus!

Dill Carrots

4 large Carrots, sliced

Enough Water to cover Carrots

2 tbsp Margarine

2 tbsp Brown Sugar

1 tbsp Epicure Lemon Dilly Dip Mix

Salt and Pepper to taste

Place the carrots and lemon dilly spice either in a skillet or in a very shallow pot and pour just enough water to cover the carrots. Bring the carrots to a boil and let simmer over medium heat until the water is completely evaporated and the carrots are nice and tender!

Stir in the margarine, brown sugar and salt and pepper and enjoy!

Roasted Potatoes

Enough potatoes to feed your family, chopped into 2-bite pieces

Enough Olive Oil to coat the potatoes

1/2 an Onion

Salt and Pepper to taste

Wash the potato wedges and coat with oil. Pour into a large pan and add onions, salt and pepper.

Bake at 425 degrees for 45-50 minutes or until potatoes are crispy.

Enjoy!