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Author Notes: I love simply grilled fresh spring asparagus. All they need is a little warm sunshine and they start popping out in my garden. This weekend the weather here in Napa will be getting better (I hope!) and I will be grilling. I will fire up the wood charcoal in my Big Green Egg (will also add some prunings from our cabernet vines). I start by rolling them around in a little olive oil and then put them on the grill just long enough to earn their stripes. After stacking them on a platter I drizzle a simple vinaigrette over them. Nothing that will overpower the fantastic taste of the asparagus. —dymnyno
Serves 2 lbs asparagus and 1 cup vinaigrette
cup shallots, minced
tablespoons Banyuls vinegar
tablespoons fresh lemon juice
cup olive oil
Zest of an orange (about 1 tsp.)
pounds fresh spring asparagus
- SHALLOT VINAIGRETTE:
- Mince the shallots.
- Add the shallots to 3 tablespoons Banyuls vinegar, 3 tablespoons fresh squeezed lemon juice, the zest of an orange and 1/2 cup olive oil.
- SHAKE the mixture for a good 2 minutes. You can make the vinaigrette ahead of time but be sure to reshake it before using.
- ASPARAGUS: Trim the tough ends of the asparagus and put them in a large bowl. Sprinkle with a little olive oil and roll around to coat them.
- Start the fire in a barbeque (I use a Big Green Egg) using wood charcoal. When the coals are ready using a large spatula or tongs put the asparagus on the BBQ carefully, so they don't fall through.
- Turn as quickly as possible as soon as they start striping. Remove quickly so they don't overcook.
- Stack on a large platter and drizzle with the vinaigrette.
- This recipe was entered in the contest for Your Best Recipe with Green Stuff
- This recipe was entered in the contest for Your Best Asparagus Recipe