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6 servings, 2 kabobs each
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To blanch fresh asparagus, add the spears to a large pot of boiling water. Cook, uncovered, for 2 to 3 minutes. Drain, then immediately plunge the asparagus into a bowl of ice water to stop the cooking. When completely cool, drain and pat dry.
If using wooden skewers, soak skewers in water for 30 min. before using to assemble kabobs to prevent them from burning on the grill.
Fire up the grill! These tasty kabobs are made with lean meat to help you eat right. As an added bonus, the tomatoes and asparagus team up to provide vitamin A.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I was not too impressed with the ranch dressing marinade. It gave the meat a fatty look to it. I would reccomend ranch as a dipping sauce but not a marinade.
Very very tasty! Tip, put the tomatoes on the inside or they will get mushy and fall of the skewers.
I boiled water and then placed the asparagus in the boiling water after removing it from the burner for about 3 minutes prior to putting on the Kabobs.