Charred asparagus with Horseradish Cream Sauce

By • April 25, 2017 0 Comments

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Author Notes: Grilled asparagus paired with a fresh, zesty, lemony, horseradish cream sauceVicky | Things I Made Today

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Serves 4-6

  • 2 tablespoons olive oil
  • 2 bunches asparagus, ends trimmed
  • Kosher salt
  • 1/2 cup crème fraîche
  • 1-2 tablespoons grated horseradish
  • 2 tablespoons lemon juice
  • zest from 1/2 a lemon
  • freshly ground black pepper
  • 1/4 cup chives, chopped
  1. Preheat grill to high heat.
  2. Toss asparagus with olive oil and a generous pinch of Kosher salt. Place asparagus in a grill basket (or directly on the grill if the spears are large enough) and cook, turning occasionally, until asparagus is tender and slightly charred, about 5-8 minutes.
  3. On the stove, heat olive oil in a cast iron skillet. Place asparagus spears into skillet, working in batches, and season generously with Kosher salt. Cook, turning occasionally, until asparagus is tender and slightly charred, about 8-10 minutes. Repeat with remaining batches.
  4. In a small bowl, whisk together crème fraîche, horseradish, lemon juice, lemon zest, and freshly ground black pepper, and ½ the chives. Drizzle over asparagus spears and top with remaining chives.

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