Grilled Asparagus is such a simple dish that can be enjoyed as a salad or side dish. The asparagus develops a wonderful smoky flavour when cooked and is tossed in a lemon, shallot and herb sauce. This recipe is Vegan, Whole30, Keto and Paleo.
Personally I believe that almost all vegetables taste better when grilled, and asparagus are no exception. I absolutely love asparagus and think that there is no better way to prepare them then on the barbecue, if you have never tried making them this way, now is your chance! These grilled asparagus are tossed in a simple dressing made with vinegar, mustard, shallots and herbs that really lightens up the dish and packs each bite with lots of flavour.
What you need to make this Grilled Asparagus and easy substitutions:
- Asparagus: the most important ingredient. Look for asparagus spears that are medium in size. Fatter asparagus can be quite woody and tough when grilled while spears that are too skinny can be harder to cook on a barbecue grill. Don’t forget to cut off the white ends of the spears as this can be quite tough.
- White Wine Vinegar: I recommend using white wine vinegar in the dressing, but other suitable substitutes include apple cider vinegar, champagne vinegar, sherry vinegar or rice vinegar.
- Dijon Mustard: dijon mustard adds a nice tang and bit of spice to the dressing. Feel free to substitute the mustard for grainy mustard or 1/2 teaspoon mustard powder
- Shallots: I love the subtle flavour of shallots in this dressing, but red onion which has been grated on a box grater can also be used.
- Chives: fresh chives are a wonderful garlicky addition to the dressing and also work as a pretty garnish. The closest substitution would be chopped scallions which have a similar flavour.
Why you are going to love these Charred Asparagus:
- The flavour of asparagus completely changes when it is grilled (and is sooo much tastier than when it is steamed or poached). The spears develop a wonderful smokiness and become slightly charred on the ends.
- This dish takes less than 15 minutes to prepare, so easy!
- The grilled asparagus can be served either warm or cold, and as a salad or side dish. It’s a great recipe to make for a barbecue because everything can be prepared a few hours in advance.
- Don’t have a barbecue? Don’t worry! You can grill the asparagus on a sandwich/panini press or a grill pan on the stove
- The dressing is simple but really enhances the flavour of the asparagus and adds a nice freshness to the dish
Here are a few other grilled veggie recipes that you might enjoy:
- Grilled Broccolini with Tahini Sauce
- BBQ Cauliflower Steak with Chimichurri
- Garlic & Herb Grilled Eggplant
- Grilled Portobello Mushrooms with Walnut Arugula Pesto
- Grilled Asian Asparagus & Scallions
- Grilled Lime & Chipotle Watermelon Skewers
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
- 1 tbsp olive oil
- 2 bunches asparagus woody ends removed
- 2 tsp white wine vinegar
- 2 tsp dijon mustard
- 3 tbsp extra virgin olive oil
- 1 1/2 tbsp finely diced shallots
- 1 tsp lemon zest
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp chopped chives
- Drizzle the asparagus spears with the olive oil. Turn the barbecue to high heat or alternatively heat a large cast iron skillet or grill pan on high heat and once hot, place 6-8 spears of asparagus in the pan (you will have to work in batches to cook the asparagus so that they char evenly). Cook them for approximately 4 minutes until fork tender, turning them every minute or so to ensure they brown on all sides. Set the charred asparagus aside and continue cooking the remaining batches of asparagus until it is all cooked.
- Add the dijon mustard and white wine vinegar to a bowl and whisk until smooth. Start by adding in 1 tbsp of olive oil, whisking continuously to help the mixture emulsify. Continue adding 1 tbsp of olive oil at a time while whisking until the dressing has thickened and become creamy in consistency.
- Add the diced shallots, lemon zest, salt and pepper to the dressing and mix. Arrange the charred asapargus on a platter or serving plate and drizzle the dressing overtop. Garnish with the chopped chives and serve warm or at room temperature.