Grilled Asparagus With Lemon Dressing
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½ to 2pounds large asparagus
- Olive oil as needed, about 2 tablespoons
- Salt and freshly ground black pepper to taste
- Juice of 3 lemons
- 2tablespoons minced shallots or scallions
- ¼cup minced fresh parsley leaves
Nutritional analysis per serving (4 servings)
119 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 6 grams dietary fiber; 5 grams sugars; 5 grams protein; 600 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Snap off the woody ends of the asparagus; most spears will break an inch or two from the bottom. Peel the stalks up to the flower bud. Meanwhile, start a charcoal fire or heat a gas grill; if you're cooking indoors, heat a cast-iron or other heavy skillet over medium-high heat until it smokes.
- Step 2
To grill the asparagus spears, toss them with about a tablespoon of oil, mixing with your hands until spears are coated. Season well with salt and pepper. Grill until tender and browned in spots, turning once or twice, in all 5 to 10 minutes.
- Step 3
To pan grill the asparagus, do not oil or season them. Just toss them in the hot skillet, and cook, turning the spears individually as they brown, until tender, 5 to 10 minutes. Remove as they finish, and season with salt and pepper.
- Step 4
Mix together the lemon juice and shallots, then stir in enough olive oil to add a little body and take the edge off the sharpness of the lemon; the mixture should still be strong. Season it well with salt and plenty of black pepper, and stir in the parsley. Serve the asparagus hot or at room temperature with grilled fish. Spoon the sauce over everything.
Private Notes
Comments
Easy and delicious. I used scallions, only a small splash of EVOO and added about a tablespoon of capers (didn't have parsley but was fine without) and dressed the asparagus lightly b/c I don't like my vegges drowned. Will do this one again.
We loved this - served it with some grilled salmon and liked it enough to make it again the very next day. I used thin spears of asparagus, only peeled about a quarter of them, and didn't think peeling was at all worth the effort - it might be more important with the "large" asparagus called for.
Maybe I just need more practice grilling asparagus, but the stalks themselves were nothing to write home about (but since I'm generally a fan of grilled asparagus I think this was a me-problem requiring more practice). The dressing was great, though, and I've already used it in other recipes.
Nearly perfect for us! I made minor adjustments to the balance (we used Italian parsley which was a bit too strong) — but after adding some extra lemon and scallion it was ideal for the grilled asparagus and salmon! It truly felt like a gourmet super at home!
Simple and delicious! I used thyme instead of parsley and added some sunflower seeds for crunchiness, served with a seitan steak
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