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
2 lbs asparagus and 1 cup vinaigrette
fresh lemon juice
Zest of an orange (about 1 tsp.)
fresh spring asparagus
In This Recipe
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.