Low Carb Grilled Asparagus and Sriracha Pecan Vinaigrette

I love asparagus.  I know it makes your pee smell funny – I don’t care.  It’s worth it.

During the summer especially, low carb grilled asparagus is my favorite side dish – it goes well with pretty much everything.

Mr. Hungry disagrees.  Strongly.  He’s not a lover of veggies anyway, but asparagus is one of the few that he’ll eat cooked (albiet grudgingly).

But every time I make it, I have to hear him whine and complain (at length) about how much he hates the inevitable smelly side effect that results from eating it.  That is almost NOT worth it.

Since compromise is essential to making a marriage work (as is Rock, Paper, Scissors, which can’t be beat for conflict resolution in my opinion), sometimes I make the low carb grilled asparagus just for me, and he gets a salad instead.

This recipe works for both of us, because this vinaigrette is equally delicious on my low carb grilled asparagus AND his salad – or anything else for that matter!  Although, even Mr. Hungry enjoyed the asparagus with this vinaigrette, so there was less complaining than usual from his side of the table!

This really is the perfect low carb side dish recipe.  It’s easy and quick, my two favorite things on a weeknight especially!  The vinaigrette is slighty sweet, has a nice kick from the Sriracha – and I’m not kidding, it tastes amazing on everything!  I had a little leftover, and tried it with some chicken – Yum!

So be sure to make a big batch, and you can use it all week on hearty, low carb salads for lunch!



I grilled the asparagus for this recipe, because it adds a nice smoky flavor.  It really isn’t crucial to the success of this recipe though, you can just as easily steam, blanch, roast, or even microwave the asparagus before tossing in the vinaigrette.




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Ingredients :

  • 1 lb fresh asparagus stalks, trimmed
  • 1 tsp olive oil
  • kosher salt to taste
  • 1/4 cup any light tasting oil (olive, avocado, grapeseed, etc.)
  • 1 Tbl Sriracha sauce
  • 2 tsp soy sauce
  • 2 Tbl Rice Wine Vinegar
  • 1 tsp granulated sugar free sweetener (honey if you’re Paleo)
  • 1 Tbl lime juice
  • 2 Tbl pecans, toasted

Instructions :

  1. Coat the asparagus with oil and salt. Grill for a couple of minutes per side, until tender but not mushy. Alternatively you can steam, blanch, roast, or microwave the asparagus as desired.
  2. Combine all of the ingredients, except for the pecans, in a small bowl. Whisk until fully combined, then add the nuts. Pour over the asparagus and enjoy!

Written by Healthy Cat

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