Spring to early summer is the best time for fresh tender asparagus. Little needs to be done other than tossing it with a drizzle of olive oil, lemon zest and creamed garlic. A few minutes on the grill is long enough to cook to al dente and add a little smoky char. I used the juice from the zested lemon for an optional vinaigrette. 🙂
- 1 pound asparagus
- 1 lemon
- 1 clove garlic
- 1 tablespoon olive oil
- Sea salt and freshly ground black pepper
- For the vinaigrette:
- Juice from ½ lemon
- ½ teaspoon Dijon mustard
- 1 tablespoon extra virgin olive oil
- Sea salt and freshly ground black pepper, to taste
- Grill grid (optional)
- Trim or snap the ends off the asparagus. Place on a baking sheet and set aside. Finely grate the zest from the lemon and sprinkle over the asparagus; reserve the lemon for the vinaigrette. Mince the garlic and sprinkle with a pinch of salt. Use the side of your chef knife to smash into a paste and add to the asparagus. Drizzle with the olive oil and season to your taste with salt and pepper. Toss together to make sure all of the asparagus is uniformly coated. Let marinate for 15 minutes to an hour before grilling.
- For the vinaigrette: Stir together the lemon juice and the mustard. slowly whisk in the olive oil. Season with salt and pepper; taste and adjust the seasoning.
- Preheat grill (and grill grid) to medium heat. If you are not using a grill grid. it is a good idea to skewer several stalks together to keep from slipping through the grates. When the grill is hot, add the asparagus and cook for 6 to 10 minutes, turning frequently. Time will depend on the size of the asparagus and the heat of the grill. Transfer to a serving plate toss with vinaigrette. Enjoy warm or cold!
Cheers and Happy Grilling!